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 .
Hado : Hado is undoubtedly one of the leading knife makers in Japan today.
The heart of Hado are the masterfully forged blades. These are created in the hands of Yoshikazu Tanaka and Shogou Yamatsuka - two renowned blacksmiths in their field. Characteristic of Hado knives are their slightly higher blade shape compared to other knives in this price range, a polished blade back and a carefully crafted throat. The flanks are particularly thin and the craftsmanship is among the cleanest in the industry.
Each knife is given the finishing touches by Tadataka Maruyama, an experienced master sharpener. The result is an exceptional sharpness – right out of the box.
- HRC: 62-63
- Steel: Shirogami #2 (White Paper Steel)
- Blade length according to manufacturer: approx. 170 mm
- Heel height: approx. 49 mm
- Thick blade back over heel: approx. 3.3 mm
- Weight: approx. 175 g
- Form: Bunka
- Blade type: Double-edged 50/50
- Finish: Kurochi, Kasumi
- Handle material: oak
- Forge: Hado
- Series: Sumi
- Blacksmith: Yoshikazu Tanaka
- Sharper: T adataka Maruyama
- 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.