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Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
Ittetsu Nashiji Bunka 165 mm
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  • Load image into Gallery viewer, Ittetsu Nashiji Bunka 165 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Bunka 165 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Bunka 165 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Bunka 165 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Bunka 165 mm
  • Load image into Gallery viewer, Ittetsu Nashiji Bunka 165 mm

Ittetsu Nashiji Bunka 165 mm

Regular price
$196.76
Sale price
$196.76
Regular price
$245.95
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Blade Length 165 mm
Total Length 370 mm
Steel Aogami (blue) #2
Handle Walnut
Ferrule Stainless 
Rockwell 61-62
Height Spine to heel 44 mm
Width at Spine 2 mm
Weight 150 grams

Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. 

The bunka is a medium sized all purpose knife that is very similar to the santoku, the most popular knife shape in Japanese homes, but with a more aggressive tip for the detailed work. These guys are great for all the tasks you'd need to do short of the few where you're working with larger ingredients. These would be able to knock out 99% of the tasks a home cook would encounter and can be useful for the smaller tasks in a restaurant for a professional. Its also nice to have a smaller knife for more detailed work or when working on smaller product as a smaller lighter knife will cause less fatigue which becomes very noticeable when swinging a knife around for 8-10 hours a day. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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