Currently, R2 or SG2, with Super Aogami, is amongst the most popular steels for the making of the highest quality of culinary knives. Extra rich in Carbon and Molybdenum, this Super Steel has inclusion of a high percentage of powdered Chromium, which not only allows the final knife to be stainless but very easy to sharpen. The extremely high Carbon content allows the blacksmith to temper the blade to the highest levels of hardness. The Micro Carbide structure of this Super Steel results in a blade of unparalleled smoothness and strength.
JKC, as market leaders, are always looking to bring to our clients the very best and rare knives available. To this end we have asked one of our premier blacksmith and his team to create a knife that meets every criterion that is important – surgical sharpness, unmatched edge retention, easy to sharpen, beautifully balanced, stunning aesthetics – in other words, the ultimate tool that is a true ‘Object of Desire’.
Here is the result – a 101 Layer R2 Powder Steel totally handmade series of knives.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.