Bunkas are much like a santoku however with less curvature that is aimed at more advanced cutting skills, much like push pull cuts.
The Shokan is very thin at the taper of the S grind, and easily can replace a gyuto for its exceptional performance.
One of my favorite knives to make and use, personally.
Aided by a technical S grind, this gyuto helps in food release and ease of cutting.
No knife is the same as they are intended to be unique to their
- Steel Type: Aurora Mai 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 7” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Juma Smoke, 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.