Shiro Kamo Aogami Super Kurouchi bunka 17 cm

• Hand forged Aogami Super steel
  
• 63 HRC Rockwell
• Kurouchi finish
  
• Light Weight
• Stainless Sanmai
• Walnut handle with ebony

Bunka

This Bunka knife is a versatile tool combining a vegetable cleaver and a Chef's knife. It features a wide blade ending in a sharp, triangle-shaped tip, making it easy to precisely cut small fruits and vegetables. Additionally, the Bunka is more compact than a regular chef's knife.

Aogami Super Carbon Steel

This knife is made from Japanese Aogami Super steel (63 Hrc), a carbon steel that's easy to sharpen and maintain. It must be thoroughly dried after each use to ensure longevity. When well-maintained, it cuts finer than any stainless steel knife. You may notice a patina forming on the core steel, leading to discoloration, which, fortunately, protects against rust.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. 2 layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Kurouchi

The black Kurouchi finish on this knife provides a rich texture that aids in food release. Note that the black color may wear off over time.

Octagonal Wa Handle

Sophisticated and practical, the octagonal Wa handle is an excellent choice for chefs frequently at the cutting board. Its traditional design provides the best grip while cutting and chopping, even with wet hands. A ebony ferrule also prevents splitting and wear for a durable, enduring handle.