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Takeshi Saji


 

Takeshi Saji Aogami Super Custom Series ASBI-3B Bunka 175mm (6.8 inch, Ironwood Handle)

Availability: Normally ships the same day


The “Aogami Super Black Forged Knife” has a blade core of Aogami Super that is sandwiched between two layers of corrosion-resistant soft stainless steel. The laminated blade is decorated with a Tsuchime (“Hammered pattern”) texture and a traditional Japanese Kurouchi (“Literally, “Black-forged”) finish that ads a touch of rustic style. This knife is available with Ironwood’ handle scales that have a rich warm color and dramatic figuring.

The handle is carefully contoured by hand to ensure that it can be gripped comfortably and are fitted with a stainless steel bolster for improved durability and blade balance.

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: Takeshi Saji Aogami Super Kurouchi Series Bunka

Blade Material: Aogami Super Clad

Rockwell Hardness (HRc): 63 to 64

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Ironwood Handle with Stainless Steel Bolster

Saya Included: No.

Bunka 175mm (6.8")
Cutting edge length: 175mm
Total Length: 305mm
Blade Thickness: 2.6mm
Blade Width: 45mm
Handle Length: 118mm
Total Weight: 228g


 

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.

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.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Customer Reviews

4 Based on 1 Reviews
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12/10/2019
Alex
Germany Germany
I recommend this product

beatiful knife

The bunka is a haevy tool with a great balance. The cutting edge has a normaly sharpness when the knife arrived, but the steel can do much more. Thats why only 4 stars. The Quality of steel ist great. If you sharpen the knife you get a razorblade. The working with the knife is a joy.

Alex verified customer review of Takeshi Saji Aogami Super Custom Series ASBI-3B Bunka 175mm (6.8 inch, Ironwood Handle)
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