Kikuzuki RIN Bunka 180mm
R6,300.00
Sakai Kikumori Kikuzuki
The Kikuzuki Knives offer uncompromising work of the highest quality. Hand-Forged by Yoshikazu Tanaka, a 72-year-old master blacksmith from Sakai, Japan. Tanaka-San is a 4th Generation Blacksmith who started his apprenticeship under his father 54 years ago. There Company has over 100-year history and still going strong.
The subdued lustre on the body of KIKUZUKI Kasumi knives results from a hairline polishing process, while a matte polish marks their cutting edge.
Kasumi means “Mist”, “cloud”, or “haze” and refers to the cloudy finish of the soft steel cladding around the hard core steel, in contrast to the polished cutting edge.
Shirogami 2/Iron Clad
The knife is forged from Shirogami/White Carbon Steel. The Shirogami core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.
Make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the blade will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
Bunka
Bunka Knife (文化包丁 – pronounced: Bunka Bōchō) literally translated from Japanese means ‘Cultural Knife’. The name stems from the traditional use of making cultural and traditional Japanese cuisine at home.
The Bunka is versatile because of its similarity to the Santoku. It is regarded as a multi-use knife and is best for chopping, dicing and mincing food such as meat, fish, vegetables and herbs. The flat profile is ideal for slicing meat, fish and vegetables. The tall profile is ideal for chopping fruits, vegetables and thinly sliced meat. The pointed tip makes it superior for precision work and scoring vegetables and meat. The tip also allows for light butchering work and enables the user to get under layers of fat and sinew. The blade profile is well suited for tap-chopping or push-cutting techniques.
The length of the Bunka is generally shorter than traditional Western chef’s knives. The shorter, compacted length and thinness of the blade makes it lighter and less strenuous to handle for long periods of time. The tall, flat profile with the reverse tanto is what characteristically defines the blade from other shapes.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
180mm |
|---|---|
| Knife Total Length |
310mm |
| Weight |
126g |
| Blade Height |
45mm |
| Edge |
50/50 |
| Handle |
Magnolia with buffalo horn ferrule |
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