Bunk knife, 17 cm, Takefu Yellow Bull, VG-10 61 layers

Bunka Knife with VG-10 Steel Core and 61 Layers of Damascus Steel

This 17 cm bunka knife from Knifemakers Yellow Bull combines Japanese craftsmanship with functional design. The knife features a core of VG-10 steel surrounded by 61 layers of Damascus steel, providing exceptional sharpness and a distinctive wave pattern. The elegant bone handle with brass bolster ensures a comfortable grip and good balance.

Ideal for precision work with meat and fish, as well as for chopping, slicing, and shredding vegetables and herbs.

Japanese Precision Tool for the Demanding Kitchen

With a hardness of 60-62 HRC, this bunka knife retains its sharpness significantly longer than standard kitchen knives. The pronounced tip allows you to work with great accuracy, while the wide blade gives you full control over the knife. The Damascus pattern is not only aesthetically pleasing but also reduces friction, preventing ingredients from sticking to the blade during use.

Masterful Craftsmanship from Takeshi Saji

The craftsmanship behind this knife comes from master Takeshi Saji, one of Japan's most respected knife makers. His decades of experience are reflected in the perfect balance of sharpness, durability, and aesthetics. The bone handle with brass bolster fits naturally in the hand and provides the right weight distribution for prolonged use without fatigue. Weighing 320 grams, the knife feels substantial without being heavy.

Maintenance to Preserve Quality

To maintain the knife's exceptional properties, proper care is required. Always hand wash the knife with mild soap and dry it thoroughly after use to avoid rust and damage to the steel. A thin layer of oil protects the knife between uses. Regular professional sharpening ensures that the knife retains its sharpness and precision for many years of kitchen use.

This bunka knife offers you:

• Superior sharpness and durability with VG-10 steel core and 61 layers of Damascus steel
• Perfect balance between precision and power with the 17 cm long blade
• Comfortable grip and elegant design with bone handle and brass bolster

You are always welcome to contact our customer service at web@hwl.dk for further information.

FAQ

How do I best maintain my bunka knife?
Always hand wash the knife with mild soap, dry it thoroughly after use, and apply a thin layer of oil if necessary. Avoid the dishwasher, as it can damage both the blade and handle.

What makes the bunka knife particularly suitable compared to other types of knives?
The bunka knife's combination of a pointed tip and wide blade makes it particularly suitable for both precision work with meat and fish as well as for efficient handling of vegetables and herbs.

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