Bura is meticulously designed and optimized to the finest detail, delivering the ultimate ham‑slicing experience. Its hard yet flexible blade, forged from Japanese powdered steel SG2, ensures precise cuts not only of ham but also of larger cured meats and substantial cuts of meat. Until now, no knife has truly met all the demands of ham slicing – Bura is the first to achieve this.
It represents a fusion of Mediterranean ham tradition and Japanese knife‑making mastery. Drawing on years of experience with Japanese blades introduced to European gastronomy by OštarRub, Luka Grmovšek, in collaboration with Bine Volčič, first created the Bunka ZDP‑189. Now, with Bura, he unveils a unique innovation for both home enthusiasts and professional chefs.
Blade Design
At first glance, Bura resembles classic ham knives, yet it stands out with its ultra‑thin blade of just 1.8 mm. The zero grind profile allows the knife to glide smoothly through long slices. Its 300 mm blade ends in a pointed tip, a nod to the heritage of katana‑trained Japanese smiths. A subtle curvature reduces contact points, making slicing easier and more precise.
Materials and Handle
The blade core is crafted from powdered steel SG2, among the finest Japanese steels, with a hardness of 62–63 HRC that guarantees lasting sharpness. Thanks to its high chromium content, the steel is stainless and easy to maintain. Regular sharpening with Suehiro or Naniwa stones is recommended.
The handle is made of dark‑brown pakka wood, octagonal in shape, universal and low‑maintenance. Combining layered wood and epoxy resin, it is durable, resistant to staining, and fits comfortably in either hand.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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