Bunka with Hamon
The bunka knife is a versatile and elegant addition to any kitchen, designed for precision cutting and intricate tasks. With its unique blade shape featuring a wide, slightly curved edge and pointed tip the bunka excels at slicing, dicing, and mincing. Its broad blade also makes it easy to scoop up ingredients, enhancing efficiency during food prep. In contrast to the more traditional santoku knife, which has a flatter blade, the bunka offers greater versatility with its pointed tip that allows for more detailed work.
Knife details:
Blade length: 6.8”
Heel height: 2.25”
Handle length 5.2”
Steel: 26c3 Carbon
Handles material: Box Elder Burl, and Buffalo Horn, and copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 4.4 oz
More About Walkschliff Grind:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
A hamon is a style of differential heat treatment started by the Japanese during the samurai era. It is the act of putting clay on the spine of the blade making the edge hard and the spine soft. After the knife is etched and extensively polished, revealing the hard and soft parts of the blade.
The bunka knife is a versatile and elegant addition to any kitchen, designed for precision cutting and intricate tasks. With its unique blade shape featuring a wide, slightly curved edge and pointed tip the bunka excels at slicing, dicing, and mincing. Its broad blade also makes it easy to scoop up ingredients, enhancing efficiency during food prep. In contrast to the more traditional santoku knife, which has a flatter blade, the bunka offers greater versatility with its pointed tip that allows for more detailed work.
Knife details:
Blade length: 6.8”
Heel height: 2.25”
Handle length 5.2”
Steel: 26c3 Carbon
Handles material: Box Elder Burl, and Buffalo Horn, and copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 4.4 oz
More About Walkschliff Grind:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
A hamon is a style of differential heat treatment started by the Japanese during the samurai era. It is the act of putting clay on the spine of the blade making the edge hard and the spine soft. After the knife is etched and extensively polished, revealing the hard and soft parts of the blade.
The bunka knife is a versatile and elegant addition to any kitchen, designed for precision cutting and intricate tasks. With its unique blade shape featuring a wide, slightly curved edge and pointed tip the bunka excels at slicing, dicing, and mincing. Its broad blade also makes it easy to scoop up ingredients, enhancing efficiency during food prep. In contrast to the more traditional santoku knife, which has a flatter blade, the bunka offers greater versatility with its pointed tip that allows for more detailed work.
Knife details:
Blade length: 6.8”
Heel height: 2.25”
Handle length 5.2”
Steel: 26c3 Carbon
Handles material: Box Elder Burl, and Buffalo Horn, and copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 65 hrc
Edge angle 15 degrees
Weight: 4.4 oz
More About Walkschliff Grind:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
A hamon is a style of differential heat treatment started by the Japanese during the samurai era. It is the act of putting clay on the spine of the blade making the edge hard and the spine soft. After the knife is etched and extensively polished, revealing the hard and soft parts of the blade.