| Blade Length |
165 mm |
| Total Length |
315 mm |
| Steel |
Ginsan (Silver #3) |
| Handle |
Burnt Chestnut |
| Ferrule |
N/A |
| Rockwell |
60-61 |
| Height Spine to heel |
42.3 mm |
| Width at Spine |
1.8 mm |
| Weight |
131 grams |
| Bevel |
Double (50/50) |
Tsunehisa
Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics.
The Knife
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.
