Description
This Japanese AUS10 Bunka knife is a versatile all-rounder for everyday food preparation. It has a similar edge profile to Gyuto and Santoku knives but with a more angled tip, known as a K-tip. This acutely pointed tip is useful for piercing soft foods and for intricate fruit carving. The Bunka knife is lighter than a Western chefs knife but equally good for slicing, mincing and dicing meat, fish and vegetables.
The blade is made with a central core of high carbon steel (AUS10), sandwiched between layers of soft stainless steel. The result is an ultra-sharp knife that will stand up to heavy everyday use and can be resharpened again and again
This AUS10 knife is made in Seki City, Japan. Seki City is well known for the knife making craft, and is often referred to as the knife capital of the world. Nowadays, cities across the world fight for the title, however Seki City is still the champion for any Japanese knives, with the tradition dating back almost 800 years.
Clean as soon as possible after use and dry immediately. Not dishwasher safe.
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