This is a knife that will win you over with its exceptional sharpness, precision and aesthetics. A true masterpiece that combines Japanese tradition with modern innovation.

The blade is made of 33 layers of VG10 steel, which is known for its sharpness and durability. This complex design not only preserves the knife's sharpness over a long period of use, but also provides a beautiful damascus look that attracts attention.

The Bunka shape of the knife is specially designed to meet the needs of chefs around the world. The sharp and precise blade of this knife allows you to easily cut, chop and chop different types of food. Whether you're preparing vegetables, meat or fish, this knife will give you total control and unparalleled results.

The handle of the knife is carefully crafted and hand-coated with Japanese Urushi lacquer, which not only provides excellent protection, but also gives the knife a rich shine and luxurious appearance. The ergonomic handle fits comfortably in your hand, allowing you to handle the knife with ease.

Sakai Takayuki VG10 Bunka is a combination of the best Japanese traditions and modern technologies. Regardless of your level of culinary experience, this knife will provide you with outstanding results and satisfaction every time you use it.
This knife is not only a tool, but also an heirloom that you will be proud to pass down for generations.

Japanese kitchen knives are superb tools that will serve you for many years with proper care. Here are some key maintenance steps:

Cleaning and Drying:

- After each use, wash the knife by hand with lukewarm water and a mild detergent.
-Dry the knife carefully with a soft cloth or paper towel.
- Put the knife in a safe place where it will not come into contact with other kitchen utensils.

Sharpening:

The best way to sharpen your stainless kitchen knives is by hand, using a whetstone. Check out our range of sharpening stones.

Correct Usage:

Use your knife only for the tasks it was designed for in order to maintain its functionality and sharpness. Avoid the following:

AVOID:

- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, hard Parmesan rinds or rinds.
-Using a knife to open jars, cans or bottles.
-Using glass cutting boards or slicing directly on the work surface or plate.

Tips for Further Reading:

For more information on maintaining and caring for your kitchen knives, visit our blog titled "Maintaining Japanese Knives."

Note: Proper maintenance of your knives will extend their life and keep them sharp, making them a reliable tool in your kitchen.