Kisuke Blue #2 Bunka knife 17 cm

The Bunka all-purpose knife combines innovation and traditional craftsmanship.

Located in the Saitama region of Japan, north of Tokyo, the forge has a history dating back to 1872. Already in its fifth generation, high-performance blades for kitchen knives are forged purely by hand. Manaka-san is the blacksmith of this knife. He has gradually acquired his knowledge and developed innovative methods to advance the craft of knifemaking. From his products you can see that the tradition of knifemaking is alive and fascinating. The Bunka knife is a classic Japanese chef's knife in terms of its 3-ply blade construction and surface finish. The blade core and thus the cutting edge is made of Blue #2 steel, also called Aogami 2. The outer sheath steel is a softer steel that is split open during forging. The hard blade steel is inserted into this split. Through a lot of work and with experience, the steels are united and the blade is forged. The final result is a blade structure according to the Warikomi Awase method and a blade ground on both sides. The blade surface in the area of the outer sheath steel also has a burned and hammered surface structure, the so-called Tsuchime Kurouchi finish. The burnt surface protects the blade from corrosion and is a visual highlight.

The knives from Manaka-san are sought after worldwide and therefore usually sell out quickly. Delivery times of more than a year are the rule and show how knife experts rate its products.

This Bunka has a blade length of 170mm and a weight of about 138 grams. It has a classic Bunka blade shape, but the blade radius is long compared to many other Bunka knives, allowing for cradle cuts for medium sized items such as carrots or potatoes. The Bunka is an ideal all-purpose knife for rough cutting of meat, fish, fruits and vegetables, but it can handle precise work just as confidently. The inverted tanto tip of the blade is used for working on fish or for fine cuts. The center of gravity of the knife is in the direction of the blade, so the kitchen knife can be guided very agile. This knife is suitable for any cook, professional or amateur, and is a real eye-catcher in any kitchen.

• Length blade: 170mm
• Height blade: 46mm
• Length handle: 127mm
• Length blade: 312mm
• Weight: 138g
• Handle: Walnut
• Hardness of core steel: 63-64HRC
• Core steel: Blue#2
• Sheath steel: Non-stainless carbon steel
• Blade structure: 3-ply according to Warikomi Awase

PRODUCT AN CARE INSTRUCTIONS

• This knife is not suitable for hard cuts such as bones and frozen food.
• These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
• If not properly cared for, these blades tend to rust. Regular treatment with oil is also recommended.
• As the knives are handmade, each individual knife is unique.
• This also means that the knives may differ slightly in appearance.