Bunka Aogami Damascus Red Ebony Wood Handle + Whetstone
Bunka Aogami Damascus Red Ebony Wood Handle
The Bunka Aogami Damascus knife is crafted from high-carbon Aogami steel, renowned for its exceptional edge retention and corrosion resistance. Meticulously heat-treated to reach optimal hardness, this blade maintains a razor-sharp edge through rigorous use, offering precision with every cut. Its Damascus layering provides not only a stunning visual appeal but also enhanced durability, ensuring it stands up to the rigors of daily culinary tasks.
Featuring a versatile Bunka blade geometry, it is designed for smooth, efficient slicing, chopping, and dicing, making it ideal for intricate tasks. The red ebony wood handle provides a comfortable grip, ensuring ease of use over extended periods. Combining durability with understated elegance, this knife is a reliable companion in both professional kitchens and home cooking, delivering lasting value through every meal.
Japanese Double-sided Whetstone Include Non-slip Base
This set includes a double-sided sharpening stone designed for consistent, controlled sharpening. The non-slip base keeps the stone stable, helping you maintain angle and pressure—two keys to great results. Here's why it’s valuable for durability & performance:
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Restores a crisp, lasting edge: Regular stone sharpening resets the blade’s edge geometry, bringing back smooth, effortless cutting.
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Extends the life of the knives: Maintaining the edge on a whetstone reduces the need for aggressive grinding later, helping preserve blade thickness over time.
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Improves cutting performance after sharpening: Expect noticeably cleaner slices, less resistance through dense ingredients, and more control for fine prep.
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Stable, safer sharpening: The non-slip base minimizes movement, helping you sharpen more evenly and protect the blade edge from uneven wear.
Result after proper sharpening: sharper bite, smoother glide, and better edge longevity, especially important for high-performance steels like Aogami.
Blade Material: Aogami Damascus
Blade HRC: ~61–63
Blade Type: Bunka (8.8 in/ 225 mm)
Blade Thickness: ~2 mm
Handle Length: ~5 in
Handle: Ebony Wood
Daily Use & Cleaning
- Hand wash only. Clean with mild soap and warm water immediately after use.
- Dry right away. Never air-dry—wipe completely to prevent moisture marks and corrosion.
- Avoid dishwashers. Heat, harsh detergents, and impact can damage the edge, handle, and finish.
- Use proper cutting boards: wood or soft plastic. Avoid glass, granite, marble, and ceramic.
Storage
- Store in a knife block, magnetic strip, or edge guards to protect the edge and prevent chips.
- Keep blades separated—never toss in a drawer unprotected.
Edge Maintenance
- Hone lightly as needed (if you use a honing rod, use gentle strokes).
- Sharpen on the whetstone when the knife begins to slide on tomato skins or crush herbs instead of slicing cleanly.
- After sharpening, rinse and dry the blade carefully.
What to Avoid
- Don’t twist or pry in hard foods (bones, frozen foods, shells).
- Don’t scrape the board with the cutting edge—use the spine instead.
Whetstone Care Guide
- After sharpening, rinse off the slurry, wipe clean, and let the stone air dry completely in a shaded, ventilated area.
- Avoid direct heat/sun exposure (can cause cracking).
- Flatten the stone periodically to keep the surface even for consistent sharpening results.