Rooted in Japanese tradition the Bunka shape is a lighter thinner and shorter alternative to the classic Western-style Chef�s Knife blending the versatility of the classic Chef style with the precision of a Santoku. Like the Santoku the Bunka features a wide stocky profile with the sharply angled tip of the Kiritsuke (also known as the �reverse tanto�) for added precision and dexterity�making this shape extremely useful in the kitchen.
MIYABI moves one step closer to perfection with Kaizen II which translated from Japanese means �improvement� or "change for the better." Handcrafted in Seki Japan a city renowned for the highest quality cutlery production the Kaizen II collection boasts traditional Japanese craftsmanship combined with the best hardening technology and beautiful modern design.
- All-purpose Asian-style knife
- Use to cut meat fish and vegetables with confidence
- Blends the versatility of the classic Chef style knife with the precision of a Santoku knife
- Features a wide stocky profile with the sharply angled tip of the Kiritsuke for added precision and dexterity
- Revolutionary FC61 steel core with fine carbide distribution
- Protected by a durable 48 layers of damast steel
- Fine carbide distribution creates a razor sharp and durable blade
- FRIODUR ice-hardened blade with 61 Rockwell hardness
- Blade is hand-honed using using historic Honbazuke method
- Exceptionally sharp 9.5 to 12-degrees
- Authentic thin Japanese blade profile
- Ergonomic handle made of black pakkawood
- Steel mosaic pin and handle end cap
- Rounded bolster for increased comfort and balance
- Recommend hand wash
