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The Bunka Knife combines the best of Nakiri (traditional blade shape to cut vegetable) and Gyuto (chef's knife), and therefore performs perfectly for cutting vegetable as well as meat or fish.
Handmade Masakage Koishi knives are made of Aogami Super (Super Blue carbon) Steel clad with Stainless Steel. Therefore they combine characteristics of carbon steel (extremly hardness, an edge that stays sharp for a very long time and which is easy to sharpen) and stainless steel (easy to maintain, reduced risk of rusting). The material makes the two-tone blade of the Koishi range stay sharp longer than any other Masakage knife.
The line has been named Koishi (Japanese term for "Pebbels"), in reference to the blade's hammered finish.
Its octagonal handle is made of American Cherry wood and black water buffalo horn. As with most Masakage knives, the heel of the blade is rounded to allow a more comfortable use of the pinch grip.
Rockwell Hardness 63:64
|Core steel||Blue Paper (Carbon / HRC 63-65)|