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Misuzu VG10 Bunka 210mm - Maple

$179.00 USD

210mm VG10 Stainless Steel w/Stainless Clad Bunka Knife.

Specifications

Style: Bunka
Blade Length: 210mm
Overall Length: 340mm
Weight: 165g
Blade Height @ Heel: 50mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: VG10 Stainless Steel w/Stainless Clad
Handle Material: Octagon Dyed Maple
HRC: ~60

 

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Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Misuzu

Misuzu knives are crafted in a small, quaint, family run workshop in Miki City, Japan. They are a very unique piece, unlike many others in our store. They have an aggressive, flat belly profile, wide bevel, and a stepped brass bolstered magnolia handle coated in a traditional Japanese Urushi lacquer. Designed primarily for tip work and push cutting, they have excellent cutting performance and a balance point about an inch in front of the heel.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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