Knife - Bunka Santoku, 17 cm blade.
The Bunka Santoku is the more traditional equivalent of the Santoku: a versatile knife ideal for chopping vegetables and fruits, slicing through meats, and preparing fish (everything except bones and frozen foods).
Bunka (文化) means “culture” in Japanese. The name derives from its traditional use in making cultural cuisine in Japanese homes.
Just like the common Santoku, the Bunka has a tall and flat blade profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade.
Japanese precision, Western robustness.
The best of both worlds.
* 100% handmade
* Ultra-sharp Japanese 440C high-carbon stainless steel
* Hidden full tang
* Ebony handle
* HRC hardness: 60 +/-1
* Weight: 170g
* Perfectly balanced
* Stainless
* Bamboo Saya (sheath or blade cover) included with each knife
* Lifetime warranty
The signature octagonal handle is made of rare ebony wood, a beautiful dark natural wood famous for its hardness and ability to age well. The Bunka Santoku features a Tsuchime (hammered) blade for aesthetics and performance, and a hidden full tang for optimal balance and durability.
Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.
Its 1.8 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.
Forged with Japanese 440C high-carbon stainless steel, the KOTAI Bunka Santoku's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance.
Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.
