Yoshihiro Nashiji High Carbon White Steel #2 Japanese Bunka Chefs Knife with Cocobolo Wood Handle

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber, reflecting the extraordinary talent of our artisans. The Bunka knife combines the virtues of the traditional vegetable knife Usuba and the chef knife Gyuto, making it a favorite among chefs and cooks everywhere. The quality of the steel, along with expert craftsmanship, results in a professional-grade chef's knife that offers an excellent blend of razor sharpness, durability, and comfort, unrivaled in its price range.

This series is crafted by our master artisans with the utmost care to create high-quality knives that deliver exceptional performance and value. White Steel #2, with a hardness rating of 63 to 64 on the Rockwell scale, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade. This carbonized coating, formed during heat treatment, provides a characteristic rustic aesthetic to the blade. The series is complemented by a traditional Japanese-style handcrafted octagonal-shaped handle, affixed with a water buffalo horn bolster.

From dicing, slicing, and chopping fresh produce from the farmers' market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Sharpening and honing should be done with whetstones only. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods.

Recommended to purchase with Custom-Cut Saya Knife Cover Sheath