Currently, Mr. Masui (74 years old) is producing his knives all by himself. He has had a long knife making career, yet he still has an active spirit of craftsmanship and creativity. He has decided to make knives for rest of the life, utilizing his own original ideas and knowledge of knife making techniques. He is also making a special effort to pay extra attention to each of the manufacturing process and steps.
Each one of Mr Masui’s knives is designed and handcrafted entirely using his own creative mind and spirit.
SHIKI R-2 Clad "Kiritsuke/Bunka". Forged blade with R-2 core (HRc. 62) and outer layers of stainless steel.
The hand-contoured handle is made with Quince Wood and has a durable stainless steel bolster with Black Color Fiber Spacer.
The Bunka/Kiritsuke is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.
Knife Model: SHIKI R-2 Clad SR2-6K Kiritsuke/Bunka 180mm
Blade Material: R-2 Clad
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Quince Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Bunka/Kiritsuke 180mm (7") |
Cutting edge length: 180mm
Total Length: 300mm
Blade Thickness: 2.2mm
Blade Width: 47mm
Handle Length: 112mm
Total Weight: 163g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.