Bunka 17 cm Takeshi Saji BTQ R-2 Black

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.

This steel is powder-coated, high-speed steel. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has anoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels, thanks to the significant share of molybdenum and vanadium forming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2/SG2 keeps sharpness for a very long time. In addition, it is maintenance-free,with excellent blades, even better than the iconic ZDP-189. This steel is ideal for professionals who have the highest demands on their tools.

The basic principle of maintaining stainless steel knives is to wipe them dry. 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 should only 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.