Ko Bunka - Doteki
This Ko Bunka can also be described like a santoku with a k tip.
This blade survived a critical step that many knife makers are fearful of, water quenching. The purpose is to capture the most optimal hardness in the steel.
The copper in the jacket of the steel is extremely dynamic making it very unique.
Rare that I use, the Handle is Black and White Ebony with a natural finish.
No knife is the same as they are intended to be unique to their
- Steel Type: Copper GoMai 80 Crv2 Carbon Core
- Blade Dimensions: 7” long x 2” wide
- Grind Type: Convex and Compound at spine
- Handle : Black and White Ebony and Machine Finished 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.