Making a Bunka chef knife with edge bar Damascus

The making of a Damascus steel Bunka chef knife from start to finish. This billet was made with 52100 and 15n20 carbon steel along with nickel between the layers. The final steel blade features a 52100 cutting edge. Thanks for watching!
Support the channel / lewgriffinknives
Knives are available through my webstore www.lewgriffinknives.com
Updates of work / lewgriffinknives
Amazon affiliate links to sharpening equipment I recommend:
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[@lewgriffinknives216]

Thanks for watching, check out links in the description for my website and Instagram where updates are posted 🙌

[@toddlynch7740]

I watch so many knife making videos on TH-cam. Yours are my favorite. Often times I see a beautiful blade with a not so beautiful handle. Your blades and handles are always spectacular. Keep up the great work and thanks for the videos!

[@lewgriffinknives216]

Thank you much appreciated, and thank you for watching! Many more videos to come

[@ryanhight1076]

I’m a maker, and I applaud you friend

[@lewgriffinknives216]

Much appreciated

[@rizkanakhmad2310]

Can you make a video that shows all of your own knives? I want to see all of knife that Made by yourself

[@TheMirrorVision]

Stunning 🤩

[@boulderdashforge]

Wow ! Magnifique 👏👏👏

[@lewgriffinknives216]

Thanks for watching!

[@ericcartrette6118]

That is one pretty piece of work! Great job.

[@lewgriffinknives216]

Thanks for watching!

[@user-yd2eu1jq9y]

عاشت الايادي ❤

[@lancemillward1912]

Beautiful knife. Interested in your spiky dies and how they were made and work

[@lewgriffinknives216]

Thanks, which dies? The round ones pinch material and the dimpled ones create a random pattern

[@df0891]

Love everything!

[@lewgriffinknives216]

Thanks for watching!

[@srw4181]

You Sir, did it again! Wonderfull workmanship. 👏

[@lewgriffinknives216]

Thank you kindly!

[@youyoyouyo1407]

Very beautiful

[@lewgriffinknives216]

Thanks much appreciated!

[@Little_River_Forge]

I can’t wait to get my press finished up

[@lewgriffinknives216]

Good luck with it!

[@ezequielmartinez3582]

Wow!

[@MASI_forging]

Nice work as always 😊😊

[@lewgriffinknives216]

Thank you! Cheers!

[@MRG9280MRG]

Bunka is a gorgeous knife, great work! Can't wait for your gyutos. I definitely (hope) want to get 1 of them...

[@lewgriffinknives216]

Thanks, hope one reaches you soon 🙌

[@PaveW]

Nicely done, also working on a bunka knife lately

[@lewgriffinknives216]

Awesome

[@christopherskipp1525]

Good.

[@lewgriffinknives216]

Thanks

[@christopherskipp1525]

@@lewgriffinknives216 Indeed.

[@moh3enabba30i4]

بسیار زیبا و کاربردی❤،iran❤

[@lewgriffinknives216]

Thank you!

[@schmiedemesser_Jasmine]

Thank you very much for your video! It was a joy to watch you craft the knife! I have a question: What is the white powder you use to remove the scale?
Thanks for taking the time to answer! Cheers
🙂

[@lewgriffinknives216]

Thanks for watching. It's sodium bisulfate, best done outside as the fumes are corrosive to metal and probably not safe to breathe either. Ratio 10-15% to water

[@schmiedemesser_Jasmine]

@@lewgriffinknives216 Thank you so much for taking the time to answer! That helped me a lot! All the best!

[@ShaMan54321]

Beautiful knife!
Couple procedure questions (don’t take these as criticism; I’m genuinely curious): what is the reason behind using the hydraulic press for setting the initial forge welds but switching to the power hammer at the end? Is there a particular reason, or is it just preference?
Also, what’s the reasoning behind the initial sharpening on the rotary whetstone? Why not just sharpen in one swoop in the end?
Again, beautiful knife!

[@lewgriffinknives216]

Thanks,no worries the press moves thicker steel quicker than the power hammer. The rotary stone is for thinning the blade primary bevel to improve cutting.

[@derrickguffey4775]

What were those blue objects placed between the layers of the billet?

[@lewgriffinknives216]

I use a paint pen to keep track of the layers and steel types

[@mrcheese6139]

Amazing how many tones is that forge press

[@lewgriffinknives216]

About 25ton

[@andreasjonsson8075]

Dude that rotating stone machine! Where did you buy that??

[@lewgriffinknives216]

It's a pottery wheel with a stone attached. Thanks for watching

[@nihadmemmedov8355]

Gözəldir👍 amma bu qədər qat və döymədən sonra fərqli naxiş damasc gozləyirdim

[@lewgriffinknives216]

Thanks, different techniques give different patterns

[@ClenioBuilder]

👏👏👏👏👏🤜🤛

[@vigaur]

Hi dude... What white power you added in glass, plz tell me.😊

[@lewgriffinknives216]

It's sodium bisulfate. The fumes are corrosive to metal aswell as the liquid

[@vigaur]

@@lewgriffinknives216 thanks dear

[@vigaur]

@@lewgriffinknives216 you r doing my dream job😊😊

[@lupoligiuseppe5208]

Do you sell them?

[@lewgriffinknives216]

Yep through my website

[@jmbstudio6873]

What is this liquid that most people contaminate their billet with? Seems silly to clean everything and then dunk it in some foreign matter that can get in between each layer. Clean pieces, weld, heat to dull red, add flux, heat to forge weld temp. Simple
Forge On!!!

[@lewgriffinknives216]

It's diesel and it burns away. It's gives much cleaner welds than flux as there's nothing to get trapped between the layers. The steel doesn't need to be cleaned either only descaled

[@JMS-2111]

It's a nice knife. The only issue I would have with using it in the kitchen is its spine. Since it wasn't ground smooth I wouldn't use it in my kitchen. And that is simply because of the practical side of it. Food particles can get trapped in the small dents which means that you have to scrub that knife thoroughly every time you use it, to keep it clean instead of washing it with detergent, soft sponge and cold water.

[@lewgriffinknives216]

I use knives in my kitchen with the same kurouchi finish and it has never been a problem just wash as normal

[@JMS-2111]

@@lewgriffinknives216In a restaurant I worked in, Vila Bled - Bled Manor, they used to do regular swabs of knives and the smallest edges and folds usually had bacteria in it if it wasn't scrubbed and boiled. So I wouldn't dare use it. But, as I said it is a very nice knife.