Crafted with one a favourite steels, SLD is a semi stainless with great edge retention. It's easy to maintain and a joy to sharpen. These knives are slightly thicker than most Japanese knives, still thin enough for decent cutting performance, but not something you need to baby like some of the thinner models.
- Tadadusa SLD Japanese Knife
- 170mm Bunka Knife
- SLD (Semi-Stainless Steel) Core
- Soft Stainless Cladding
- Ash Wood Handle, Quince Ferrule
- Crafted in Sanjo-Niigata, Japan
- Edge Length: 170mm | Overall Length: 313mm | Blade Height: 45mm | Weight: 133g
- Blade Thickness: (A) 3.1 (B) 1.9 (C) 0.6
* As our knives are hand-made, small variations in size and appearance may occur. Measurements and images are a guide only.
* High carbon steel (found just on the core / edge of this chef knife) will change colour (patina) during use, a little care is required to prevent surface rust.
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.