Takeda Stainless Aogami Super Banno Bunka 170mm (6.8")
$360.00
Description
Takeda kitchen knives are handcrafted by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda, a 3rd generation master blacksmith, meticulously forges and tempers each Japanese knife from Blue Aogami Super Steel, a type of hard carbon steel known for maintaining an incredible edge while still being easy to sharpen. With this line, Takeda has introduced a stainless cladding, enhancing each knife’s resistance to oxidation and discoloration. Each Takeda knife is fitted with a beautiful stabilized maple wood handle and razor-sharp edge right out of the box, serving as a testament to unparalleled craftsmanship. As they are handmade, slight variations in blade lengths and profiles may occur.
*Due to the unique shape of each Takeda knife, standard wooden sheaths do not fit.
Among the array of Takeda's offerings, the bunka is a versatile kitchen knife, with all-purpose functionality. Originally designed for home cooks, bunkas are a hybrid between a santoku and nakiri, featuring a pointed tip. They are very popular with chefs right now, thanks to their all-purpose functionality, compact shape, and pointed tip, which is useful for cross-hatching produce like eggplants or king oyster mushrooms.
- Specifications
| Handle material | Stabilized Maple |
| Blade length | 170mm (6.8") |
| Thickness at spine | 2.8 mm |
| Thickness at tip | 1.8 mm |
| Hardness (Rockwell scale) | 61-63 |
| Edge / Bevel | Double (50/50) |
-
Use & Care
- Hand wash 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
- Carbon steel is not stain-resistant. Wipe completely dry after use.
Specifications
| Handle material | Stabilized Maple |
| Blade length | 170mm (6.8") |
| Thickness at spine | 2.8 mm |
| Thickness at tip | 1.8 mm |
| Hardness (Rockwell scale) | 61-63 |
| Edge / Bevel | Double (50/50) |
-
Use & Care
- Hand wash 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
- Carbon steel is not stain-resistant. Wipe completely dry after use.