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Arrow Canvas Knife Roll Grey
R1,200.00
Shigeki Tanaka Kurouchi Nakiri 165mm
R4,250.00
Takeshi Saji VG10 Rainbow Damascus Bunka
R9,500.00
Takeshi Saji
Takeshi Saji started at a young age watching his father forge. This triggered a passion and urge to get started in world of blacksmithing. At the age of 16 years old Saji-San started his blacksmithing career and never looked back. He makes some of the most amazing knives we have seen.
Saji-San is one of the founding members of the Takefu knife Village in Echizen, Japan and worked with blacksmiths like Yoshimi Kato and Anryu-San.
VG10 Stainless Steel
VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content, which allows it to be heat treated to higher hardness levels, thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. It’s easy to maintain stainless steel with a great balance between edge retention, sharpness and durability.
Most Japanese knives are made with 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.
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Description
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
Additional information
| Blade Length | 180mm |
|---|---|
| Knife Total Length | 300mm |
| Weight | 217g |
| Blade Height | 50mm |
| Edge | 50/50 |
| Handle | Stained Deer antler |
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