Kotai Bunka paring knife

Kotai Bunka Paring Knife 9cm blade

A small blade with a flat profile and a reversed tanto blade. It is the second most used knife in the kitchen, you can cut everything with or without a board.
The Bunka has a high, flat blade profile and has an angled tip called Reverse Tanto which makes it more precise than a rounded blade.
The blade is made of high grade 440C stainless steel, 60 HRC, which has been used for three generations to make durable and beautiful knives. You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This method reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The Pakkawood handle (a composite material resistant to temperature differences) is designed to allow you to effortlessly cut through even the toughest of foods while keeping your hand comfortable.
A bamboo blade guard "Saya" is included as well as a bamboo box for storage.
Each Kotai knife takes 138 steps and over two months to make.

To care for your Kotai Japanese knives, it is advisable to wash them by hand and avoid getting the handle wet. Avoid abrasive sponges, then use a clean and dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetic bars, as your knife may fall off as it will not stay in place and may crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic cutting board.

Features:

Blade length: 9cm double-sided
Total length: 21,2cm
Thickness of the back of the blade: 1,5mm
Blade angle 15°.
Weight: 85g
 

Handmade in Japan.