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Item num: 102262
*** This is handmade and one-of-a-kind ***
Blade length: 6.75 in.
Cutting edge length: 6.50 in.
Total length: 11.75 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.02 in.
Item weight: 5.20 oz.
Blade: 80CrV2 carbon steel with a antiqued finish
Bolster: Dyed and stabilized cottonwood
Handle: Traditional octagonal handle formed from African blackwood
Description: The Japanese bunka is a general purpose chefs knife similar to the santoku. It’s wide blade makes it perfect for chopping vegetables and slicing meets. The triangular tip provides a strong, detail oriented point. The main difference between the santoku (which has a sickle shaped kamagata tip) and the bunka which has a K-tip) is the shape of the blade tip.
This high performance chef’s knife is a perfect choice as a primary knife in the kitchen. The long, deep-bellied blade is well suited for chopping vegetables and slicing meats. The gentle arc of the cutting edge is perfect for a rocking chopping motion with plenty of finger clearance over a cutting board. At 6-1/2 inches, this is among the most popular sizes for a primary chef’s knife. It is large enough to get most any task done, yet short enough to do it with ease.
This bunka chef’s knife was made by Gabriel Mabry (Doberman Forge) of Albemarle, North Carolina. Gabriel has a wide variety of skills from his background as a USMC marine, professional chef, restaurant owner, and certifed welder. He uses these skills to make knives that will serve their owners for a lifetime just like his loyal family pet that his forge is named after! Gabriel became a Forged in Fire champion in the September 15, 2017 episode of the acclaimed TV series!
The blade is 80CrV2 carbon steel. This high performing carbon steel holds a razor sharp edge and remains highly chip resistant. An antiqued finish helps protect the knife from rust.
The handle is inspired by the traditional Japanese octagonal handle. African blackwood (Dalbergia melanoxylon) is combined with a dyed and stabilized cottonwood (Populus deltoides) ferrule. Like other knives, this knife should not be put in the dishwasher. This ambidextrous traditional Japanese-style handle is extremely comfortable.
This knife is sure to become a kitchen favorite.