Blade Length: 165 mm
Steel: Aogami #2
Handle: Magnolia
Ferrule: Buffalo Horn
HRC: 61-63
Bevel: Double
The bunka is a cousin of the santoku, with a more rounded edge between the belly and tip, and with the distinct "k" tip modeled after the kiritsuke. Though its iron cladding reduces reactivity, this knife can still develop rust if it isn't properly maintained.
Notes:
- After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly to prevent rust from forming.
- When cutting acidic ingredients (eg. rhubarb, onions, tomatoes), wipe or wash immediately after use.
- Because this knife is made of carbon steel, it will eventually develop a patina, or oxidation, that will eventually help with rust prevention. Be aware that this looks like discolouration.
- Never put this knife in the dishwasher! The high temperature will ruin the wood handle and may dull the blade!
- Avoid hard ingredients like nuts, bones, and frozen foods. They may chip the edge.