Ko-Bunka: A small version of the bunka, I like to call these little beauties shallot slayers. They are quite handy to have on your station during service for last minute chiffonade of herbs, or vegetables diced a minute.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Blue#1
- HRC: 63~64
- Edge Length: 12.7mm
- Height at heel: 46.59mm
- Distal Taper Heel: 2.9mm
- Distal Taper Mid: 2.5mm
- Distal Taper Tip: 0.45mm
- Weight: 131 grams
- Handle: Octagonal Cherry w/Cheery Bark
- Shape: Ko-Bunka
- Finish: Kurouchi/Damascus
- Cladding: Soft Iron
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Sumi
- Blacksmith: Yoshikazu Tanaka
- Maker: Hado
- Sharpener: Tadataka Maruyama
- Place of Origin: Sakai, Japan
Ko-Bunka: A small version of the bunka, I like to call these little beauties shallot slayers. They are quite handy to have on your station during service for last minute chiffonade of herbs, or vegetables diced a minute.
Knife Specs:
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Blue#1
- HRC: 63~64
- Edge Length: 12.7mm
- Height at heel: 46.59mm
- Distal Taper Heel: 2.9mm
- Distal Taper Mid: 2.5mm
- Distal Taper Tip: 0.45mm
- Weight: 131 grams
- Handle: Octagonal Cherry w/Cheery Bark
- Shape: Ko-Bunka
- Finish: Kurouchi/Damascus
- Cladding: Soft Iron
- Construction: San Mai
- Edge bevel: 50/50
- Knife Line: Sumi
- Blacksmith: Yoshikazu Tanaka
- Maker: Hado
- Sharpener: Tadataka Maruyama
- Place of Origin: Sakai, Japan