| Blade Length |
170 mm |
| Total Length |
315 mm |
| Steel |
R2 (SG2) |
| Handle |
Mono Lacqured |
| Ferrule |
N/A |
| Rockwell |
64 |
| Height Spine to heel |
48 mm |
| Width at Spine |
1.6 mm |
| Weight |
135 grams |
| Bevel |
Double (50/50) |
The Blacksmith
The Kobayashi family has been a part of producing knives in the Seki city area of Japan for many years but worked in the shadows sharpening knives for other brands. When Kei Kobayashi took over as president of the company from his father his first order of business was creating their own brand that they could produce knives under. Knives under the Kei Kobayashi brand are the definition of "lasers". They are extremely thin at the spine and behind the edge which contributes to one of the silkiest cutting feels you will ever experience. This does mean they are more delicate even when compared to other Japanese knives so be sure not to twist, pry or torque when using one.
The Shape
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
