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The Japanese bunka knife for versatile cutting!
Damascus blade: several superimposed layers of steel
440C steel core - 1% high carbon content
Stainless steel top layers for added strength
On the Rockwell scale, 59HRC: high-performance cutting edge
Subtle hammering on blade surface - Unique patterns
Smoked oak wood handle - Durable and solid
Octagonal shape for ergonomic grip
Made by Tsunehisa cutlery, Japan
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This Japanese bunka has been handcrafted by Tsunehisa Cutlery in Japan. This small team of experts is dedicated to making high-quality Japanese knives!
The bunka knife is a versatile model, ideal for a wide variety of cuts. You can mince meat, slice vegetables or chop herbs with ease. It features a kiritsuke tip to ensure precision cutting! Be careful not to use it on too hard foods, such as squash or bones.
This handcrafted Japanese knife features a damascened blade, a technique that involves forging a core of rigid steel, wrapped in several layers of softer steel. This process enables the blade to achieve optimum balance, while effectively protecting its core for added strength.
The core of this blade is 440C steel, a tough alloy containing around 1% carbon, the key element for increasing steel hardness. With a hardness of 59HRC on the Rockwell scale, this alloy ensures excellent edge retention for outstanding cutting performance!
Enriched with around 17% chromium, 440C steel also offers good corrosion resistance. However, due to its high carbon content, this blade requires careful maintenance to prevent any risk of oxidation.
To complete the damascus finish, several layers of softer steel envelop the core. These layers add suppleness to the blade, making it less brittle without making it flexible. In addition to enhancing flexibility, damascus offers additional protection to the core of your blade.
Damascus also has an undeniable aesthetic advantage. The superimposition of different layers of steel is visible all along the blade, creating random patterns unique to each Yuzo Hamono knife.
The surface of the blade has also been finely hammered, adding a touch of elegance with delicately pitted patterns, like drops of water splashing onto the cutting surface.
The handle of your handcrafted Japanese knife is made of smoked oak wood, a robust and durable species. Thanks to its high density, this wood is highly resistant to shock, vibration and humidity, preventing deformation. Baikoku oak has been subjected to a smoking process that gives it a darker hue, while accentuating its natural grain, giving your knife a distinctive character while preserving its authenticity.
This octagonal-shaped handle is perfectly suited to the hands of all cooks, whether left- or right-handed! It offers an ergonomic grip and ensures precise handling, even during prolonged use.
To ensure a perfect seal, wood paste has been applied to the junction between blade and handle, filling any small gaps and preventing water or food debris from seeping through.
To care for your damask knife, wash it exclusively by hand with a non-abrasive sponge, avoiding wetting the handle. Once washed, dry immediately to remove all moisture and store in a dry place. Do not put in the dishwasher or leave to soak in the sink.
Find a wide range of handcrafted Japanese knives on Knifeleader.eu!
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