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Santoku type kitchen knife "Bunka", 17 cm blade.
The Santoku is a very versatile knife; Santoku means "3 virtues" in Japanese, as it can be used to cut meat, fish and vegetables at the same time.
“Bunka” knives are recognizable by their angular and inverted blade profile (inverted Tanto profile); this particular geometry gives them more precision than a classic rounded profile.
Japanese precision, Western robustness.
The best of both worlds.
100% handmade
Ultra-sharp 440C Japanese steel
Full silk
Ebony handle
HRC hardness: 60 +/-1
Weight: 170g
Perfectly balanced
Stainless
Bamboo saya (sheath) included with each knife
Lifetime warranty
The Santoku Bunka's thin blade will allow you to slice and dice without ever crushing even the most delicate ingredients, so that they retain all their flavor. In addition, the dimpled blade reduces friction between the knife and the cut food so that it does not stick to the blade.
Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) blade creates small air pockets between the blade and the slices of food.
This ancestral Japanese method prevents food from sticking to the blade for pleasant and quick cutting.
The KOTAI Santoku Bunka is forged with 440C steel, a premium steel that combines a high carbon content for hardness and edge longevity with the optimal amount of chromium to prevent oxidation.
The hidden full tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the Santoku Bunka ideal balance and extraordinary durability.
Composition: 440C steel blade, ebony handle, bamboo box, bamboo saya
Maintenance tips: Do not use on hard surfaces (metal, ceramic, marble). Choose wooden or plastic cutting boards. Do not cut bones or frozen foods. Clean by hand and dry promptly after each use. Do not clean in the dishwasher, do not leave in a damp sink.