- Description
- Specifications
- Use & Care
This beautiful limited edition Ko-Bunka from Sakai Takayuki is forged out of a VG10 / VG2 Coreless Damascus Steel. Besides its impressive appearance, Coreless Damascus steels have excellent edge retention, due to the two steel types abrading and fatiguing at two different rates. This causes a a microscopically rough edge with sawtooth-like properties that create a really good cutting surface on the edge of the blade. These knife are hand sharpened and finished with a wa-style Wenge wood handle.
About this shape
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
| Handle material | Wenge |
| Blade length | 135 mm (5.3") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
| Weight | 110 grams |
| Blade Height at heel | 47mm |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
This beautiful limited edition Ko-Bunka from Sakai Takayuki is forged out of a VG10 / VG2 Coreless Damascus Steel. Besides its impressive appearance, Coreless Damascus steels have excellent edge retention, due to the two steel types abrading and fatiguing at two different rates. This causes a a microscopically rough edge with sawtooth-like properties that create a really good cutting surface on the edge of the blade. These knife are hand sharpened and finished with a wa-style Wenge wood handle.
About this shape
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Specifications
| Handle material | Wenge |
| Blade length | 135 mm (5.3") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
| Weight | 110 grams |
| Blade Height at heel | 47mm |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives