Bunka: A cross between a santoku and nakiri, the bunka excels in veg prep where push/pull chopping is used. Bunka’s also sport a pointy tip, perfect for scoring mushrooms and dicing small veg! We love the bunka for it badass looks, and tall profile.
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 #2
- HRC: 62~63
- Edge Length: 180mm
- Height at heel: 47.7mm
- Spine thickness above heel: 3.4mm
- Distal Taper Heel: 3.3mm
- Distal Taper Mid: 2.4mm
- Distal Taper Tip: 0.7mm
- Weight: 148 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Bunka
- Finish: Kurouchi
- Cladding: Soft Iron
- Construction: San-Mai
- Knife Line: Kumokage
- Maker: Hatsukokoro
- Place of Origin: Tosa (土佐市), Kōchi
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.