Suncraft Senzo Bunka Knife
Suncraft’s Senzo Pro bunka, made in Seki City, Japan, not only looks gorgeous but is a joy to use. At 6.5 inches long, the compact, nimble blade is hand-forged from laminated high-carbon SG2 steel—an alloy forged from a powdered base blend of ingredients balanced for durability, corrosion resistance and edge retention—which means an ultra-durable blade that needs minimal honing and maintenance. The blade edge is subtly curved tip to butt for intuitive, comfortable slicing and the tip makes quick work of mincing onions, shallots and garlic. It’s small enough to use for prep work, like peeling garlic or trimming mushrooms, but is long enough for slicing proteins and dicing big onions or thick carrots. And a finely pointed tip is just right for trimming meats and skinning fruit. The blade is finished with an oversized Pakka wood handle for a secure grip, as well as a mosaic pin—a tell-tale marker of a handmade, premium knife.
Suncraft MOKA Damascus Santoku
Envisioned by noted Japanese designer Motomi Kawakami, this 7-inch santoku knife is one of the sleekest, most elegant blades we’ve come across, as well as one of the most useful. The ultratough, cobalt-infused stainless VG-10 steel is the Japanese benchmark for kitchen knives; it delivers wear resistance and a long-lasting edge. And the Damascus pattern is more than just good looks: the 69 layers of ultrathin steel create a particularly hard, lively steel—there’s a reason swords used to be made from it. The blade geometry arcs strongly toward the fine tip, making it excellent for slicing as well as mincing and rock chopping. It’s also tall enough for scooping up chopped foods to transfer to the pot or mixing bowl. The midsized sculpted stainless steel handle is surprisingly comfortable in the hand—broader at the top and subtly narrower at the bottom for a secure grip. At 150 grams, or about 5 ounces, this is one of the heaviest full-sized knives we’ve ever used, but one of the nimblest in the hand.
Suncraft Senzo Gyuto Chef’s Knife
This scaled-down version of a gyuto, a multipurpose Japanese equivalent of the European chef’s knife, is perfect for those who want a knife that can pinch hit between small and large tasks. Suncraft’s classically styled “Senzo” line of knives feature AUS-10 steel blade, a tried-and-true knife steel that holds an edge well, is easy to tune up and is highly resistant to corrosion (though as with any knife, should be dried after use). The Western-style handle is fashioned from pakkawood, a traditional handle material of wood stabilized with resins that makes it impervious to water. The 7-inch gyuto is featherweight, making it feel nimble in the hand, and the blade is stiffer than those of other knives of its size. It’s the right size for trimming meat or butchering chicken, peeling fruit or mincing shallots.
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