Bunka - Sori II
Bunkas have slowly become one of my favorite blades to use. The low drop point from the spine to tip allows you to peer over food that your fabricating and doing precision slices. A bunka can be treated equally like a gyuto.
The grind itself is more of a workhorse profile but is very thin for precision cuts as well. Its low compound grind parallel to the edge makes this a breeze to cut anything.
I left the traditional Japanese Kuroichi finish of
contrasting black and steel, for an authentic ancient but modern look.
No knife is the same as they are intended to be unique to their
- Steel Type: AEBL Stainless, Cryo treated
- Blade Dimensions: 8.5” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Maple Burl and Copper