Crafted in Echizen Japan by master blacksmith Shiro Kamo, the AS Kurouchi series represent outstanding value for such a high performance hand forged knife.
These knives are stainless clad carbon but the kurouchi finish on the stainless cladding does have a reactive element and will change in use, much like core 10.
- Shiro Kamo Japanese Knife
- Echizen-Japan
- AS Kurouchi Series
- 170mm Bunka Knife
- Aogami (Blue) Super Carbon Steel
- Soft Stainless Cladding*
- * The kurouchi (black) finish on top of the stainless cladding is reactive. There is an iron particle within and rust can form on the black finish. It is not on the steel underneath in our experience but will change the look.
- walnut Handle w/ Pakka Ferrule
- Hand-Crafted in Japan
- 173mm Blade Edge Length / 311mm Overall Length / 2.5mm Blade Thickness / 46mm Blade Height / 130g
* As our Japanese chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
* The carbon steel edge on this knife does require some care to prevent rust. It will change colour (patina) in use.
Japanese Kitchen Knife | Bunka (Home Cook Knife)
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.