Santoku Knife with Walnut Handle 180mm - 55-57 HrC - 152g

Walnut bunk knife with high sharpness and precision

This 175 mm bunk knife features a blade made from quality steel with a hardness of 55-57 HrC, ensuring excellent sharpness and durability. The elegant walnut wood handle provides a comfortable grip and a natural aesthetic that combines functionality with beautiful design. The knife is ideal for precision cutting of vegetables, meat, and fish.

Sharpness and durability in perfect balance

The bunk knife’s hardness of 55-57 HrC is carefully balanced to give you the best of both worlds. The steel is hard enough to maintain a sharp edge through multiple cutting sessions, yet not so hard that it becomes difficult to maintain. This means you can spend more time cooking and less time sharpening your knife. When the time comes to refresh the edge, it can be done quickly and easily with a standard honing steel.

Precision and comfort in the kitchen

With its 175 mm blade, the bunk knife is perfect for both fine cuts and larger tasks. The Japanese-inspired knife shape provides a good balance between weight and maneuverability, making it suitable for prolonged use without hand fatigue. The walnut wood handle fits naturally in your hand and offers a secure grip, even with wet hands. Each knife features slight unique variations in the wood grain, making your knife personal and one-of-a-kind.

Technical specifications

The knife blade is 175 mm long and has a hardness of 55-57 HrC, offering a great balance between sharpness and ease of maintenance. The handle is made from natural walnut wood, which not only looks beautiful but also provides a comfortable grip. The knife's design combines Japanese precision with Western functionality, making it a versatile tool in any kitchen.

With this bunk knife, you receive:

• A sharp 175 mm blade with a hardness of 55-57 HrC
• An ergonomic and beautiful walnut wood handle
• Perfect balance between sharpness and ease of maintenance

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

FAQ

How do I maintain my bunk knife?
Always wipe the knife after use, and never wash it in the dishwasher. Use a honing steel regularly and only sharpen on a water stone when necessary.

What is the difference between a bunk knife and a santoku knife?
Bunk knives typically have a slightly more squared tip and a slightly thicker blade than santoku knives, but both are versatile Japanese knives suitable for vegetables, meat, and fish.

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