KTSG004BD Kotai Bunka Damascus paring knife

Kotai Bunka Damascus steel 9 cm blade, 67 layers

A small blade with a flat profile and reversed tanto blade. It is the second most common knife used in the kitchen, so you can cut everything with or without a board.
The Bunka has a high, flat blade profile and an angled tip called Reverse Tanto, which makes it more precise than a rounded blade.
Blade made from 67-layer AUS-10 high-carbon Damascus stainless steel with full hidden tang. Blade hardness HRC 61+/-1. You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The perfect weight distribution and hand-polished ebony handle have been designed to enable you to cut through the toughest foods effortlessly.
A "Saya" bamboo blade guard sheath 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:

Longueur de la lame : 9 cm double biseau
Longueur totale : 21 cm
Epaisseur du dos de la lame : 1,5 mm
Angle de la lame 15°
Poids : 90 g

Handmade in Japan.