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.
Kurouchi Blue Steel Nakiri
In Japan, nakiri knives come in all manner of lengths and shapes to suit hand sizes and preferences. The Milk Street full-sized Nakiri is a terrific tool for most tasks, but we were excited to find a small-scale blade—roughly 4.75 inches—that offered excellent control and comfort. Having a shorter blade is the easiest way to get through delicate tasks such as peeling garlic, thinly slicing herbs or trimming mushrooms, or everyday tasks like slicing and dicing.
Made in Tosa, Japan, the carbon steel knife is fit with a comfortable wa (Japanese-style) walnut handle. The blade is forged from Aogami Blue carbon steel (Japanese steels are named after the color of the paper the raw steel is wrapped in), which is renowned for its hardness, ability to hold a keen edge (and sharpen easily!) and price point. The blade is complete with a "kurouchi" finish, a rustic textured "blacksmith’s" finish (the word "kurouchi" roughly translates to "hammered black" in Japanese). The textured, matte finish creates black scales that serve as a nonstick surface that prevents food from clinging. The ultra-thin, shorter blade and flat nonstick profile makes it one of the best knives we’ve ever used for slicing garlic or shaving shallots into thin ribbons.
Suncraft Usuba Knife
Traditionally used in professional kitchens, this small but mighty Usuba knife from Suncraft is a great addition to any knife block. Fashioned with a tall, thin blade that’s slightly curved for rocking, it’s made in Japan from layered VG-10 Damascus steel. Resembling a “mini cleaver,” it’s great for chopping and dicing mirepoix, smashing garlic and ginger, thinly slicing vegetables or thick steaks and chiffonading bundles of herbs. The durable black Pakkawood handle is also comfortable in the hand—not too short like other smaller knives.