New from Hitohira Japan, the Togashi Kasumi series is a hand crafted Stainless Clad, White #1 with an Ebony & Buffalo handle.
These knives have a bit more weight than most Japanese knives, a great workhorse that's easy to sharpen and maintain. One of our new favourites in store, a great compliment to your laser.
- Hitohira Togashi Japanese Chef Knife
- 180mm Bunka Knife
- Kenji Togashi Blacksmith
- Osaka, Sakai Japan
- Kasumi Finish
- Shirogami (White) #1, Soft Stainless Clad
- Ebony & Buffalo Ferrule
- Saya Not Included
- Hand-Crafted in Japan
- 172mm Blade Edge Length / 321mm Overall Length / 2.3mm Blade Thickness / 54mm Blade Height / 198g
* This knife has a high carbon steel core (edge) and stainless cladding, the high carbon component requires a small amount of care 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.