Bunka
This shape has an edge profile similar to a Santoku but with a very pointed tip. Ideal where the tip is needed for very precise fruit and vegetable carving or piercing soft foods.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 170mm to 240mm.
Tip: With the acutely pointed tip more care is required than a Santoku or Gyuto to avoid breaking the tip.
Yasuo Black Bunka
VG10 Stainless Steel
69 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle (octagnol)
Made in Japan
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Nashiji Santoku 165mm
Sakamoto Santoku 165mm
Zuiun Gyuto
The Zuiun Collection was launched to celebrate the 100th anniversary of a Japanese knife-making company from Seki. ‘Zuiun’ meaning cloud
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Shoku Gyuto
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Nozomi VG10 Bunka
Fully Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 61 + /- 1
Mahogany wood handle
Made in Japan
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Glestain Gyuto
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Nozomi VG10 Santoku 180mm
Kyocera Gen Black Ceramic Gyuto 180mm
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Takefu Aogami Bunka 165mm
Ryujin 3 Layer Bunka
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Sirou Kamo Santoku 165mm
Brieto Granton Gyuto
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Miyabi 5000 MCD 67 Gyuto 200mm
Sirou Kamo Gyuto
Shirogami No. 2
Blade oxidize
11 Layers blade
Hardness HRC 62+ /- 1
Red sandalwood handle
Made in Japan
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Sirou Kamo Bunka 165mm
Anryu Multi Gyuto
Premium Collection
Fully Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 61 + /- 1
Rosewood Octagonal handle with sliver ring
Made in Japan
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Pateru Aogami 2 Bunka
- Steel: Aogami 2
- Blade core oxidizes
- 3 Layers blade
- Hardness: 60:62 HRC
- Handle Japanese Octagonal pakkawood
- Made in Japan
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