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The authenticity of a handcrafted Japanese knife
16.5 cm Bunka blade made of San Mai steel with a 3-layer structure
Core made of Japanese Aogami #2 steel enriched with 1.2% carbon
Hardness rating 62 HRC - excellent edge retention
Rough forged finish and hand-engraved kanji characters
Cherrywood handle and white pakkawood bolster
Oval shape for an ergonomic grip
Handcrafted in Japan by Kouki Hashimoto
Carbon steel knife: requires careful maintenance
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The perfect handcrafted Japanese knife for precise everyday cutting! Forged in Japan by Kouki Hashimoto, this 16. 5 cm bunka knife combines traditional materials with the expertise passed down by Japanese artisans. Its versatile design allows you to efficiently prepare vegetables, boneless meats, and herbs.
The 16.5 cm blade is crafted using the Japanese San Maitechnique , which involves layering three sheets of steel. This traditional construction protects the cutting core while maintaining excellent edge retention.
At the center of the blade is a core made of Japanese Aogami #2 steel, also known as Blue Steel #2. This steel is enriched with approximately 1.2% carbon, a high content that promotes a high-performance, long-lasting cutting edge. Thanks to this composition, the blade achieves a hardness of approximately 62 HRC. This hardness ensures that the blade remains sharp for an extended period.
The blade also features a rough forged finish, prized for its authentic appearance that evokes traditional Japanese manufacturing methods. The hand-engraved kanji characters reinforce the artisanal character of each piece and attest to the meticulous work carried out in Kouki Hashimoto’s workshop.
The handle is made of cherry wood, a species prized for its natural appearance and warm hue. This material feels pleasant in the hand while maintaining the traditional aesthetic sought after in a handcrafted Japanese knife.
A white pakkawood bolster completes the design. This composite material, made from laminated wood and resin, offers long-lasting stability and enhanced resistance to moisture.
The handle features an oval shape, designed to provide a natural grip. This design facilitates cutting motions and is suitable for both right- and left-handed users.
Like any carbon steel knife, this model requires careful maintenance. After each use, wash it exclusively by hand with warm water and a mild detergent. Immediately dry the blade with a clean cloth before storing it in a dry place.
Do not put it in the dishwasher, and avoid leaving it to soak in the sink for long periods. Over time, a slight patina may develop on the blade. This natural phenomenon is characteristic of high-carbon steels and does not affect cutting performance.
Kouki Hashimoto is part of a new generation of Japanese artisans who are carrying on traditional forging techniques. Trained in methods inherited from the Tosa region, he crafts his knives with a focus on meticulous handwork and rigorous control at every stage of production.
Check out our complete selection of Japanese bunka knives on Knifeleader.eu!
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