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Our Fu-Rin-Ka-zan Aogami Super Custom Damascus Series knives are forged by Master Yamamoto. Based in Takefu City, Fukui Prefecture, this talented and passionate forge smith was the apprentice of, and is the successor to, the legendarily experienced forge smith Master Azai.
Master Yamamoto's custom hammer forging process brings out the maximum potential of the premier-quality Japanese Aogami Super Carbon Steel blade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers of Aogami Super steel and soft iron. Yamamoto’s trademark "Vortex Damascus" pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.
The high quality handles are made with Walnutwood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise control and provides authentic Japanese styling.
The Bunka 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: Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series Bunka 190mm
Blade Material: Aogami Super Damascus
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Walnutwood Handle with black pakkawood ferrule
Saya Included: No.
| Bunka 190mm (7.4") Cutting edge length: 190mm (7.4") Total Length: 330mm (12.9") Blade Thickness: 4.6mm (0.17") Blade Width: 53mm (2") Handle Length: 128mm (5.0") Total Weight: 172g (6oz) |
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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
For a long time, the Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series knives have been one of our top recommendations for customers seeking traditional forged knives. You might remember that these fine masterpieces were originally devised and created by the late, great forge smith, Master Azai.
Master Yamamoto was Master Azai’s best, most passionate apprentice and, ever since he inherited Master Azai’s business, he has continued to make these practical, high-quality traditional forged knives to the best of his ability.
Dentoukougeishi are “Traditional Master Craftsmen” that have been recognized and certified by the Japanese “Ministry of International Trade & Industry”; In the year 2020, this prestigious title was awarded to Master Forge Smith Yamamoto, of Takefu City, for his decades of hard work and his extensive experience in traditional knife forging and handcrafting methods.
His traditional hammer forged knives are simple, functional and beautiful. He selects and uses only the most reliable, highest grade steels for his knives and he maintains very strict quality standards.
Aogami Super has a very rich chemical composition that enables it to achieve a high Rockwell hardness and provide superb cutting performance and edge retention. Our contacts in the knife industry often tell us it is difficult to maximize the desirable characteristics of this premium-grade steel, however, Master Yamamoto’s rigorous production policies make us confident that our Fu-Rin-Ka-Zan Aogami Super knives will meet your needs and expectations.
The careful application of many sophisticated manual handcrafting processes and the thoughtful adjustments of an experienced craftsman are required to create the subtle beauty of these unique Vortex Damascus blades.
Unlike many other Traditional Forged knives, Master Yamamoto’s knives have a relatively thick spine, particularly where the tang enters the handle. In addition to making the knife very strong, this also makes the knife more comfortable to hold in a ‘pinch-grip’ and improves blade balance.
The process of forging a thick blade 'to shape’ actually requires a lot of time and skill. These knives have an excellent convex grind that is very thin ‘behind the edge’ and they are nicely tapered, from the heel to the tip and from the spine to the cutting edge.
GermanyBestellung und Versand innerhalb kurzer Zeit. Das Messer entspricht genau meinen Vorstellungen . Meine bisherigen Messer aus VG10 sind zwar gut , aber dieses Messer ist einfach besser. Würde mich immer wieder dafür entscheiden . 100% Weiterempfehlung
United StatesHolds a great edge. Easy to chip with bad technique on a plastic cutting board. Cutting is so effortless, it feels like it's having a conversation with the food, convincing it to slice itself voluntarily.
SwitzerlandThe delivery was a lot faster than expected! The knife was reasonably sharp out of the box, but once sharpened to my preferences it got scary sharp. It feels great, stays sharp and is a pleasure to work with. I would recommend this!
AustriaMr Yamamotos AS Bunka is an outstanding knive. Fit and finish are impressive, the balance is great. Although this knive feels quiet solide it is very agile. What makes it even more versatile for me than other Bunka-Knives is the curved profile of the edge which is quiet unique for this type of blade! The out of the box sharpness was not overwhelming, but honestly: everybody who buys a knive like this should be able to sharpen it. I have it in use for severel weeks now and so long there is no need of resharpening at all. So, the edge retention is what you would expect from a well forged AS blade. I warmly recomend this knive!
