440c is a high-carbon stainless steel with strong corrosion resistance and good edge retention - a practical choice for cooks who want Japanese blade geometry without the maintenance demands of reactive carbon steels. At 61 HRC it holds a sharp working edge well. The stainless Damascus cladding adds visual depth and structural support to the core, while the nashiji (pear skin) finish on the blade face reduces drag and food adhesion during cutting. The bunka profile combines the tall blade height of a nakiri with the pointed reverse-tanto tip of a gyuto - making it equally capable at push-cutting vegetables and fine detail work at the tip. At 175mm it is a compact, highly manoeuvrable all-rounder. The octagonal burnt oak Wa handle is lightweight and well-balanced, with a natural texture that improves grip.
