Fujiwara Maboroshi | 180 Santoku / Bunka Knife (YO)
or 4 payments of
$121 AUD
w/
Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.
These knives are quite thin, very high performing but some care is required to prevent chipping. Often the grind is not perfect out of box but they have a lot of sharpness potential.
- Teruyasu Fujiwara Japanese Knife
- Maboroshi Series
- 180mm Santoku / Bunka Knife
- Shirogami (White) #1, Soft Stainless Clad
- Western Pakka Wood Handle, Stainless Bolster
- Tsuchime (Hammer) Finish
- Hand-crafted in Japan
- Edge Length: 178mm | Overall Length: 308mm | Blade Height: 48mm | Weight: 192g
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Blade Thickness: (A) 2.5 (B) 1.9 (C) 0.8
* High-carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
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.
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