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An efficient bunka knife with a strong character!
20cm carbon steel blade - Height: 9cm
Kurouchi finish: protective rough-forged look
Round wooden handle - Steel bolster
Made in Honk Kong
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This bunka knife features a 20cm blade that's perfect for cutting a wide range of foods. Whether you're cutting meat, vegetables or fish, it's a real everyday essential.
The blade of this knife is made of carbon-enriched steel, an alloy that ensures clean, easy cuts. High-carbon steel guarantees a long-lasting, sharp blade that needs to be sharpened with a stone when the need arises.
You can also see that the blade has a Kurouchi finish, meaning that it has retained its rough-forged appearance. This means that it has not been polished, giving it a rustic look and an assertive character. When the blade was forged, the iron that makes up the steel was blackened by being exposed to flames. As a result, your carbon steel blade is more resistant to corrosion.
The knife handle is short, measuring just 8.5cm. It is made of wood, and the workmanship is reminiscent of the barrels in which wine or spirits are stored. This handle shape reinforces the knife's authentic character, while offering an ergonomic grip.
At the heel of the handle, the knife's tang is visible and has been curved. This allows the handle to be firmly attached to the knife.
Chan Chi Kee (CCK) is a Hong Kong-based company specializing in Chinese chef's knives and cleavers. Founded almost 100 years ago, the company is recognized worldwide for its high-quality knives.
Your bunka knife features an extra-high 9cm blade, which is the hallmark of CCK knives. This enables fast, vertical cutting in the style of professionals.
To care for your knife, it should only be cleaned by hand with a non-abrasive sponge. As the knife is enriched with carbon, it should be wiped dry immediately after washing to avoid traces of corrosion. Then store it in a dry, moisture-free place.
Carbon steel may tend to change color slightly over time; this is perfectly normal. To protect it, you can apply a little blade oil from time to time.
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