ABOUT THIS PRODUCT: Moritaka Kurouchi AS Bunka 180 mm
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Blade Length
180 mm
Total Length
310 mm
Steel Type
Aogami Super (Iron Clad)
Handle Material
Walnut
Ferrule
Black Pakka Wood
HRC (Rockwell)
63
Spine Thickness
2 mm
Height Spine to Heel
43 mm
Weight
122 grams
The bunka is a great and versatile knife shape. Somewhere between the lines of a santoku and a nakiri, but with a more aggressive reverse tanto tip which is great for more intricate tasks like garlic or shallots. While still able to rock over smaller ingredients like chives or garlic this bunka is on the flatter side and would be enjoyed more by those who favor a push-cut or chopping motion.
Moritaka Hamono was founded in 1293 during the Kamakura period by Kongohyoe Minamoto no Moritaka, who was the head swordsmith for the Bhuddist priests at Mt. Homan in Dazaifu, Fukuoka. His descendants then followed in his footsteps in the same city for 13 generations.
In 1632, the family followed the Higo Daimyo Mitsunari Hosokawa (The feudal ruler of the Higo region) and moved to Miyaji-machi, Yatsushiro City in Kumamoto. For another 13 generations in this city, they forged swords for Bhuddist armies, the Daimyo's army, and also for the Daimyo himself. Moritaka swords were unique becuase they were made and used to help attain Bhudda hood.
Fiver generations ago, master swordsmith Chuzaemon Moritaka decided to expand and apply their forging techniques to kitchen knives. Then then theyve been dedicated to producing a large variety of kitchen knives and edged gardening tools for agricultural use and forestry.
*Suitable for right and left handed users
Knife Care (Iron Clad)
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
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.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
