Handmade Stainless Steel 7" Bunka All-Purpose Kitchen Knife
Handmade Stainless Steel 7" Bunka Knife
The wide Bunka blade works well chopping vegetables and meat filets. The soft curve in the edge offers a great platform for slicing and rock chopping. A truly versatile, Eastern-inspired knife.
AEB-L Stainless Steel blade
HRC: 62 - 63
Spine Width: .090"
Blade Height: 2.25"
Blade Length: 7.5" / 190mm
Overall Length: 12.75" / 324mm
Always hand wash blades. The heat and abrasives in dishwashers can be catastrophic to the construction of the knife. To avoid unnecessary scratches use a non-abrasive sponge. With your hand away from the edge, wipe down the length of the blade. Promptly dry after washing, do not allow the knife to drip dry.
After a few uses, stropping the blade will quickly return a razor sharp edge. Using the strop will also help the edge last longer between sharpening sessions. When stropping only light pressure and a few passes are needed. Add a diamond grit or buffing compound to speed up the process and produce a keen edge.
Whetstones offer the most flexibility of all sharpening systems. The user has full control of the part of the edge they work on and the angle at which they sharpen. So you can give extra attention to the portion you use most and customize the angle of the edge to suit your cutting, slicing or chopping needs. This is key in preserving the life of the blade.