Bunka Blue Steel #1 Kurouchi Stainless Clad Oak Handle190mm - Kasumi Japan
Bunka Blue Steel #1 Kurouchi Stainless Clad Oak Handle190mm - Kasumi Japan
3_d31864f0-1809-41bd-bfd1-58f0bacacc13 - Kasumi Japan
Bunka Blue Steel #1 Kurouchi Stainless Clad Oak Handle190mm - Kasumi Japan
Bunka Blue Steel #1 Kurouchi Stainless Clad Oak Handle190mm - Kasumi Japan
Bunka Blue Steel #1 Kurouchi Stainless Clad Oak Handle190mm - Kasumi Japan
Bunka Blue Steel #1 Kurouchi Stainless Clad Oak Handle190mm - Kasumi Japan

Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm

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$324.00 $358.00
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Discover the versatility of Bunka knives, with a traditional Japanese design that allows for both slicing and vegetable cutting. Sharpen your skills to properly handle this unique, expert-level tool. Originally reserved for head chefs, now available to all.

Blade Material: Blue steel #1/Aogami No.1
Blade HRC: 63~65
Blade Finish: Kurouchi
Blade Type: Double-edged
Blade Length: 190mm
Blade Thinckness:
Total Length:
Handle Length:
Weight:
Handle: Oak Handle
Origin: Saga Prefecture
Availability Sheath: Yes(Choosing the fit sheath)

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Bunka Blue steel #1 Kurouchi Stainless Clad Oak Handle 190mm
$324.00$358.00

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