Kitchen Knives ID SanMai Bunka 175mm Kurouchi Squared Etched - Amboyna & Rosewood Handle + Rosewood Saya

Experience Indonesian Blacksmithing in a SanMai Kurouchi Squared Bunka

The Kitchen Knives ID SanMai Bunka 175mm Kurouchi Squared Etched is hand-forged in Magetan, East Java, Indonesia. SanMai construction - leaf spring high-carbon steel core, soft iron cladding - with a kurouchi acid-etched finish, squared spine and choil, and an amboyna burl and rosewood octagonal handle. Rosewood saya included. A premium multipurpose knife built using traditional techniques by local Indonesian blacksmiths.

The Specs

• Construction: SanMai - leaf spring high-carbon steel core, soft iron cladding
• Finish: Kurouchi, acid-etched
• Spine and choil: Squared and polished
• Blade length: 175mm
• Spine thickness: 3mm, tapered
• Handle: Amboyna burl and rosewood, octagonal WA style, 135mm
• Saya: Rosewood, included
• Origin: Magetan, East Java, Indonesia

The Kitchen Knives ID Difference

Kitchen Knives ID is a Magetan-based knife platform founded by Omar - a knife maker who works alongside local blacksmiths and craftsmen in East Java to produce handmade knives using traditional forging techniques. The platform also supports and showcases other experienced Indonesian knife makers, making each knife a genuine product of local craft tradition. SanMai construction sandwiches a hard leaf spring carbon steel core between layers of soft iron cladding - combining a hard, keen edge with a tough, flexible body. The kurouchi acid-etched finish creates a striking contrast between the dark cladding and the polished edge bevel, while the etching reveals the layered structure beneath. The squared and polished spine and choil are a premium finishing detail - eliminating hot spots and improving comfort during extended use. The bunka's reverse tanto tip adds precision point work to its flat-profiled vegetable-cutting capability. The amboyna burl and rosewood handle is warm, grippy, and visually striking - each piece unique due to the natural figuring of the burl.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - carbon steel core will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store in the included rosewood saya when not in use