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  • 6 inch Bunka Knife
  • 6 inch Bunka Knife
  • 6 inch Bunka Knife
  • 6 inch Bunka Knife
  • A person is shown slicing a red tomato on a wooden cutting board with a Misen 6 inch ACUTO440 steel Bunka knife. In the background, a bowl of green and red tomatoes, along with a small white bowl of salt, is visible.

6 inch Bunka Knife

ACUTO440 Bunka Knife
Regular price
Regular price
$89
Color Blue
  • 60-Day Test Drive

    60-Day Test Drive

  • Lifetime Warranty Against Defects

    Lifetime Warranty Against Defects

  • Free Returns

    Free Returns

Description

After 10 years of R&D, the next generation of Misen knives is here—and they’re the best knives we’ve ever made. Our new blades are forged from AICHI ACUTO440, an innovative high-carbon stainless steel that’s also (drumroll, please) totally rust-proof. Add a redesigned pinch grip for added comfort, and the same razor-sharpness and edge retention of our bestselling original knives, and you’ve got a pro-quality knife that you can use every day.

The 6 inch Bunka Knife is a compact alternative to our 8” Chef’s Knife. (We see you, small-handed cooks!) The blade’s straight belly makes more contact with the cutting board, so you’ll fly through up-and-down chopping tasks like slicing onions, scallions, and peppers. The unique triangular tip can act as a paring knife (save a trip to the knife drawer!) for exacting tasks like deseeding jalapeños, mincing shallots, and deveining shrimp.

Why The 6 inch Bunka Knife is Great

  • Straight-Belly Blade: Excels at slicing and chopping vegetables. Perfect for the cook who favors an up-and-down chopping technique.
  • Unique Triangular Tip: Designed to handle the most delicate tasks with the precision of a paring knife—without having to pull out a paring knife.
  • AICHI ACUTO440 Steel: Chef-quality Japanese high-carbon stainless steel is hard and durable with great edge retention. (Translation: less sharpening, more cooking.)
  • Rust-Proof (Lab-tested!): The blade’s extremely high chromium content (16-18%) means you can cut acidic foods, air-dry, or even run through an accidental dishwasher cycle without a hint of rust.
  • New Ergonomic Rounded Spine: We listened to your feedback and made this our most comfortable knife ever, perfect for long prep sessions.

6 inch Bunka Knife Specs

Blade Length: 5.9 in. / 152 mm
Total Length: 11.52 in. / 292.5 mm
Weight: 0.42 lb / 194 g
HRC: 57 / 59
Grind & Edge: 50/50 Symmetrical Grind at 15 Degrees per side
Steel: AICHI ACUTO 440 (Japan)
Country of Production: PRC

Use, Care, and Warranty - 6 inch Bunka Knife

  • Hand wash and dry immediately after use
  • Rust-proof up to 50 days submerged in water; lab-tested to withstand up to 50 dishwasher cycles without rusting.
  • Note: High-carbon knives can experience some discoloration and/or staining with prolonged exposure to acidic foods and/or salt. This is purely cosmetic and is not the same as rust.
  • Visit our Use & Care page for more care instructions

All Misen Knife products come with a lifetime warranty against defects. For all products, we will replace any defective knives. Learn more about our warranty policy here and what's covered.

Frequently Asked Questions

What are Misen’s 2.0 Knives made of?

Our 2.0 Knives are made with AICHI ACUTO440, an exceptionally corrosion-resistant Japanese high-carbon stainless steel. AICHI ACUTO440 is rust-proof, incredibly durable, and has excellent edge retention. What that means for you: less time cleaning and sharpening, more cooking.

What’s the difference between Misen’s 2.0 Knives and classic knives?

All of our knives are made from high-carbon stainless steel, which is what gives them their razor-sharpness and excellent edge retention. However, our 2.0 Knives have a much higher chromium content (about 18%), which makes them significantly more corrosion (aka rust) resistant.

Our 2.0 Knives also feature a rounded spine and heel (the back of the knife where the blade meets the bolster), creating a more comfortable grip over long prep sessions.

How are Misen’s 2.0 Knives different from other high-carbon knives?

We wanted our 2.0 Knives to be high-performance tools that you could still leave in the sink overnight if you needed to. That’s why our 2.0 Knives are made with AICHI ACUTO440, a Japanese high-carbon stainless steel that is more durable and easier to care for than other high-carbon knives, which are prone to rusting and/or chipping without proper care.

What do you mean by rust-proof?

Our 2.0 Knives are made with AICHI ACUTO440 steel, an exceptionally corrosion-resistant Japanese high-carbon stainless steel. Our knives have been lab-certified to withstand up to 50 dishwasher cycles, as well as 50 days of being submerged in water, without showing any signs of rust.

Can I put Misen’s 2.0 Knives in the dishwasher?

While our 2.0 Knives have been lab-certified to withstand up to 50 dishwasher cycles without showing any signs of rust, we generally recommend hand washing all of your Misen knives. Because our knives are extremely sharp, when they get jostled around in the dishwasher, the blade can cut through the soft materials that make up your dishwasher racks. Dishwashing can also damage your knives if the blade edge bangs against hard objects like flatware or pots and pans during the washing cycle.

How often should I sharpen my knives?

Whenever you start to notice your knife is slicing and dicing a little less crisply than usual, it’s time to sharpen. Although our 2.0 Knives can go long periods between sharpenings, we generally recommend getting them sharpened about twice a year for best performance. We also recommend regularly using a honing rod between sharpenings to keep your knife edge in good shape.

My blade has discoloration and/or staining. What is this?

While our 2.0 Knives are rust-proof, all high-carbon knives can experience some discoloration and/or staining with prolonged exposure to acidic foods and/or salt. This is purely cosmetic and is not the same as rust.