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: 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.