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Kyohei Shindo Blue 2 Bunka 165mm - Maple

$249.00 AUD

165mm Blue 2 Core Carbon Clad, Kurouchi Finish Bunka Knife.

Specifications

Style: Bunka
Blade Length: 165mm
Overall Length: 265mm
Weight: 83g
Blade Height @ Heel: 46mm
Bevel: Double Bevel
Spine Thickness @ Mid: 1.9mm
Blade Material: Blue 2 Core Carbon Clad, Kurouchi Finish
HRC: ~62-63

 

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Blade Type

The Bunka is the new-age variant of the Santoku. It is a great general purpose knife with an angled “K-Tip” allowed more precise tip-work and a handy tool for scraping ingredients across the board without blunting your knife edge.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Kyohei Shindo

Kyohei Shindo knives caught our eye last year for their super thin grinds, excellent cutting feel, hand forged distal taper, and laser thin tips. Their attractive price also helped! Kyohei San is a Tosa-based blacksmith, and we only see his stock rising in future for his stunning work.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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