Nakagawa Silver 3 Bunka 180mm
R9,200.00
Satoshi Nakagawa
Nakagawa-san trained under Master Blacksmith Kenichi Shiraki for 16 Years. Shiraki-San is known and respected all across Japan for developing innovative blacksmithing techniques.
In 2021 Nakagawa-San had set up his own company and produces some of the most amazing knives available in Japan.
Silver 3/Gin3 Stainless:
Silver 3 stainless steel has very similar characteristics to Shirogami 2 carbon steel. It is one of the easiest stainless steel to sharpen. It’s an excellent option for someone who loves using Carbon steel but is looking for something easier to maintain.
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.
Out of 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
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