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 .
Sakai Kikumori: The Japanese region of Sakai already looks back on 600 years of experience in blade manufacturing.
Sakai Kikumori was founded in February 1926 to continue this tradition. Since that date, Kawamura Hamono has been supplying households and professionals with sharp knives under his Sakai Kikumori brand. Particular emphasis is placed on the quality of the workmanship.
- Steel: Aogami Super (not stainless)
- HRC: 63 - 64
- Length: 170mm
- Thickness of blade back above heel: approx. 2.05 mm
- Blade height above heel: approx. 42.5 mm
- Weight: approx. 119 g
- Form: Bunka
- Blade type: 50/50
- Finish: Kurouchi
- Cladding: Stainless
- Handle material: chestnut, buffalo wood
- Series: BH-AS
- Manufacturer: Sakai Kikumori
- Origin: 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.