Muneishi Ko-Bunka 120mm

Muneishi Cutlery goes back to 1955 where grandfather, and now head of the company Kousuke Muneishi started making agricultural tools but has since branched off into making kitchen knives. These knives are high performing but hold back on the flash to keep them affordable workhorses for the professional or homecook alike. 

The Ko-Bunka is an interesting shape, excelling at all the tasks your petty will, like peeling, capping and trimming small veg like brussels or strawberries, and butchery. Where to Ko-Bunka differs is in its relatively tall, flat blade for such a short knife, this makes it a shallot and garlic monster, and a great knife for sukibiki (a traditional Japanese fish scaling technique)

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.