Sakai Suntenresu Carbon | 165mm Bunka Knife
These carbon core knives were one of the first we ever imported to Australia, they are the type of knife you see in almost all home kitchens in Japan. Ours are still going strong 9 years on, so I decided to bring them back.
Grind is really good for the price, they are easy to sharpen but do require some care to prevent rust as they have a carbon steel edge.
- Sakai Suntenresu Kitchen Knife
- 165mm Bunka Knife
- SK High Carbon Steel Core
- Stainless Steel (SUS-0410) Cladding
- Western (Yo) Handle:
- Pakka Wood
- No Bolster
- Crafted in Japan
- Edge Length: 166mm | Overall Length: 291mm | Blade Height: 46mm | Weight: 139g
- Blade Thickness: (A) 2.3 (B) 2.3 (C) 1.0
* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust. The majority of this rust is stainless steel however, just a small part showing is carbon steel.
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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