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Sakai Kikumori - Nashiji Bunka 165mm

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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 particular knife has one of our favourite finishes, the Nashiji or “Pear Skin” finish. Once a knife has been forged it can be finished with one of several levels of refinement, the Nashiji would technically be the second least refined finished but we love it! It’s had the black carbon deposits removed (which would be consistent with a Kurouchi finish) but not the rough texture you wouldn’t expect to see on the higher levels of finish. To add to the great finish this knife is also made with Blue#2 steel, a superb knife making steel which can really extend the time your edge will last between sharpening.

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Nashiji Bunka 

 

Blade Material – Blue (Aogmami) #2

 

Handle Material – Lacquered Oak

 

Blade length – 185mm

 

Total Length – 333mm

 

Blade Height – 55mm

 

Weight – 180g

 

Hardness – 62

 

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.