Bunka 16,5 cm Yoshikane SKD/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.

SKD Japanese steel is a high-carbon tool steel known for its excellent wear resistance and durability. It is often abbreviated from "Super Knife Die" steel, and falls into a category of steels used extensively for cutting tools and other applications where high hardness is required.

In the context of kitchen knives, like those from Yoshikane Hamono, SKD steel is favored for its toughness and edge retention, making it suitable for professional culinary environments where precision and durability are key. This type of steel is also often used for its ability to be hardened to a higher Rockwell hardness, typically around 60-64 HRC, without becoming too brittle, which is a common issue with some other high-carbon steels.

The steel's composition and treatment during the forging process are critical in achieving the desired characteristics of the final knife, including how well it sharpens and holds its edge. Knives made from SKD Japanese steel are usually considered premium tools and are sought after by both professional chefs and knife enthusiasts for their superior performance and longevity.

Carbon steelrequires 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 ofcamellia 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.