Bunka 16,5 cm Shiro Kamo Aogami Super/SS

Minimizing the number of tools you have comes down to choosing those that are less specialized and more universal. Depending on the school and habits, such options are more or less feasible, but the universality of knives such as gyuto, santoku or bunka cannot be denied.

While gyuto, or the European "chef's knife" and santoku, are widely known, bunka can surprise some people with its appearance to this day. The bent tip gives this design an appearance that can be described as "clawed" - a simple, clear cut instead of a gentle kink creates an association with a typical combat use. Meanwhile, bunka is basically the same as santoku. The wide blade works well for processing vegetables, and the tip can be used for short, more precise cuts. Due to its functionality and lack of popularity, bunka will be an excellent proposition for an extraordinary gift for a cook. Its versatility makes it practical, and the shape and aesthetics catch the eye and arouse interest.

Another steel produced by the Hitachi Steelworks, by casting, for knives and tools. It is usually hardened to 63-65 HRC. Due to the increased content of carbon, tungsten and the addition of
other carbide-forming elements and (which also improve hardenability), such as vanadium and molybdenum, it achieves a hardness greater than Aogami 2. Similarly to the above steel, it is classified as the highest purity steel. It is often referred to as "carbon steel with an ideal composition for the production of knives."

Japanese makers using this steel include TakeshiSaji, Moritaka and Takeda. Thanks to the precisely designed chemical composition, this steel holds the sharpest and the longest of all Aogami steels, at the same time it is easy to sharpen, with high abrasion resistance in everyday use. As for the cut, its extreme sharpness makes it silky smooth. Due to the low resistance to
rusting and damage in the form of chipping (due to incredible hardness),this steel often serves as the core in laminated knives. It is then used with amphibians made of softer steel, often stainless, thus eliminating both of its shortcomings.

Carbon steel requires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is
to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.After wiping the knife dry, it is best to lubricate it with a small amount of camellia oil, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and
the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the
knife and possible nicks. The knife shouldonly be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.