no.7 Bunka Carbon

The Bunka is fast becoming one of the most popular additions to chef's and home cooks knife rolls. Very similar to the ever popular santoku differing only in the profile of the tip. Cut protein, process fish, mince garlic, chiffonade basil. A jack of all trades with my usual tapering geometry and forward balance that makes this model an absolute delight to use alongside the high hardness carbon steel...this is a knife you will fall in love with.

Because this knife is made of carbon steel it will patina from the acids in the ingredients you cut. It will change uniquely to your diet and preferences making it different from anyone else's bunka. You must wash, dry and oil your blade after use and you cannot leave food on the knife for very long or you risk rust/corrosion starting. Best practice is to use the knife, then wash, dry, oil and store. I recommend spray on pure camelia oil to make this process quick and convenient.

Handmade in Seattle, WA.

Specifications -

Steel: 26c3 or 52100 @ 63-64 HRC

Handle: Figured Myrtle sourced from Oregon

Bolster: Brass

Heel Height: ~2"/50mm

Blade Length: ~7"/177mm

Handle Length: ~4&7/8"/122mm

Thickness of Spine at Heel: ~0.118" /3mm

At Midpoint: 0.09

Near Tip: 0.02