Sakai Kikumori - Kurouchi Bunka 180mm

  • £240.00

Description

Whilst a little less popular but still similar in its uses to a Santoku or a Gyuto, the Bunka is a great all round kitchen knife and would be an excellent  alternative for someone looking for something a little different. A great choice for all manner of food prep jobs, from dicing meat to slicing veg and everything in between. The Bunka is particularly distinctive because of its pointed, kiritsuke tip, once resigned to use only be the head chef but now much more widely used, it’s a perfect addition for more detailed tasks and it looks great!

This Wa-Bunka (Traditional Japanese style handle) gains it’s blackened appearance (and it’s name) from the residual deposits of the forging process left on the surface of the blade, later stages of the knife making process go on to see this colouration removed to make way for advanced levels of finish, and whist we love those too, we’re particularly fond of the Kurouchi finish at Community Cutlery.


This is a great knife, nice and thin with a lovely balance and feel in the hand and being constructed from White#1 steel it’s capable of taking a wicked edge.


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Kurouchi Bunka 180mm


Blade Material – White 1# Carbon Steel


Handle Material – Lacquered Oak


Blade length – 180mm


Total Length – 330mm


Blade Height – 55mm


Weight – g


Hardness – 63-64


Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.


A note on carbon steel Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!


And for many reasons – Never put your knives in the dishwasher


 

Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.