Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge
Yoshimi Kato Damascus Kurouchi AS Bunka 170mm - The Cook's Edge

Yoshimi Kato Damascus Kurouchi AS Bunka 170mm

Vendor
The Cook's Edge
Regular price
$250.00
Sale price
$250.00
Unit price
per 

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:

 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: Aogami Super
  • HRC: 62~63
  • Edge Length: 170mm
  • Height at heel: 47.6mm
  • Spine thickness above heel: 2.24mm
  • Weight: 142 grams 
  • Handle: Wa-Octagonal Walnut w/Black Pakka Collar
  • Shape: Bunka
  • Finish: Damascus Kurouchi Tsuchime
  • Cladding: Soft Iron
  • Construction: Damascus
  • Knife Line: Damascus Kurouchi AS
  • Maker: Yoshimi Kato
  • Place of Origin: Echizen, Japan

 Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-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.
 -A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.