Bunka - Sakana
This bunka odes to traditional weight with a modern twist of a very thin bevel for the perfect type of cut, push pull cuts.
Convex and compound for food release and ease of resistance. The steel has 2 types of high carbon in it for a contrast of darkening. 52100 being the core.
No knife is the same as they are intended to be unique to their
- Steel Type: 1095/Copper/52100
- Blade Dimensions: 7.75” long x 2.12” wide
- Grind Type: Convex and Compound
- Handle : Salmon Resin, Copper Bolster
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.