Suncraft Senzo AUS 10 Bunka 165mm
Original price was: R2,100.00.R1,890.00Current price is: R1,890.00.
Suncraft
Established in 1948 in Seki City, Japan—a locale renowned for its rich knife-making heritage—Suncraft has dedicated itself to enhancing the culinary experience by providing high-quality kitchen tools. The company’s “SENZO” brand pays homage to an ancestor of the founders, who significantly contributed to Seki City’s development by funding public spaces and facilities. This spirit of devotion is reflected in Suncraft’s commitment to crafting knives that prioritise user needs and uphold superior quality standards.
AUS 10 Stainless Steel:
AUS-10 is a stainless steel with a high carbon content that is easy to sharpen and will hold a sharp edge for extended periods. AUS-10 is hard yet flexible, making it a good compromise between edge retention and durability.
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.
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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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