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Mutsumi Hinoura Ajikataya White 2 SS Clad Bunka 165mm

$369.00 AUD

167mm White 2 Core Stainless Clad Bunka Knife.

Specifications

Style: Bunka
Blade Length: 167mm
Overall Length: 318mm
Weight: 182g
Blade Height: 53mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3.1mm
Spine Thickness @ Mid: 2.2mm
Spine Thickness 1cm from tip: 0.7mm
Blade Material: White 2 Core Stainless Clad, (Reactive, Read More)
Handle Material: Octagon Dark Maple
HRC: ~61-62

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Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

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

Mutsumi Hinoura

Hinoura Hamono are considered to be one of the most legendary blacksmithing workshops in Japan. Based in Sanjo, Niigata, Tsukasa San and Mutsumi San possess an extremely deep knowledge of metallurgy, sharpening, and damascus forging which owe to their blades being revered by many around the world.

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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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Customer Reviews

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Y
YEN-CHOU LIN
response feedback

Good Most used to cut cucumbers some vegetables are great