Bunka: Are you looking for an all-rounder that impresses with both performance and a unique look? Then the Bunka knife is definitely an excellent choice! It combines the properties of a Santoku and a Nakiri and offers the versatility of a chef's knife thanks to its medium blade length, but also has a distinctive tip. This tip allows you to effortlessly chop even the smallest clove of garlic.
You can find more information about the most common knife shapes here: knife shapes .
Itsuo Doi : The Doi family has been forging blades using a centuries-old, traditional technique for three generations. Self-discipline and craftsmanship are essential components of blade production, as well as preserving tradition.
Doi-san knives are particularly characterized by a unique forging technique: the individual steel layers are forged together at the lowest possible temperatures and fire-welded. This sophisticated method ensures an exceptionally hard cutting edge with excellent edge retention. At the same time, it makes the processed carbon steel more elastic and resistant.
- HRC: 62
- Steel: Aogami #2, not stainless
- Blade length according to manufacturer: 180 mm
- Measured blade length: approx. 176 mm
- Heel height: approx. 72 mm
- Thick blade back over heel: approx. 3.14 mm
- Weight: approx. 296 g
- Handle length: 160 mm
- Form: Bunka
- Blade type: Double-edged 50/50
- Finish: Kurouchi, Tsuchime
- Handle material: oak, dark varnished
- Blacksmith: Itsuo Doi
- Blacksmith: Itsuo Doi
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these can vary because many kitchen knives are handmade. Handmade products can also show slight signs of processing.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.