This Bunka is made in a completely traditional style. Shirogami #1 traditional rusting steel is used for construction, which requires extra care during maintenance, but in return provides a perfect and long-lasting sharpness.

Bunka is a knife that we can use for all jobs in the kitchen. Its standard blade dimension is 165mm and is quite sufficient for cutting, chopping or shredding any food. The sharpened tip is convenient for precise cuts and cuts and can also be used for fine processing of meat around the bones. It is most similar to the Santoku knife only with the difference in the tip.

The Shirogami steel used to make this knife is extremely hard and brittle. Because of this, it was necessary to add two layers of mild steel around it to prevent potential damage to the blade. This technique is called San-mai. Due to its extremely clean structure, Shirogami steel retains its sharpness for a very long time, is easy to resharpen and provides a better cutting feel. This comes with the risk that the steel can rust if not properly maintained so take extra care when handling this knife.

The handle is made of rosewood and is oval in shape. It is extremely finely polished to a practical shine, which elegantly completes the appearance of this knife.

This knife is completely handcrafted, from the process of forging to grinding, sharpening, putting on the handle and finally stamping the Kanji symbol. The product may differ slightly from the picture due to extensive manual work.

Maintenance of Carbon Kitchen Knives

This knife is made of high-quality carbon steel that requires special care to give you a long-lasting blade sharpness.

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.
-Before putting the knife away, we recommend lightly coating it with cooking oil to protect the steel from corrosion.
-Keep the knife in a safe place where it will not come into contact with other accessories.

Sharpening:

The best way to sharpen carbon kitchen knives is by hand on a whetstone. Check out our range of sharpening stones.

The use of:

Use this knife only for the tasks for which it is intended to extend its life. Avoid the following:

AVOID:

- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds, etc.
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Tips for Further Reading:

You can find more detailed information about knife maintenance on our blog "Maintenance of Carbon Kitchen Knives." Also, we suggest you read our blog on carbon knives, called "Carbon Knives and Patina."

Note: Traditional knives should only be sharpened on a water whetstone, as any other sharpening method could damage the blade.