Made in a secret blacksmith shop in Niigata Prefecture by a very well-known blade master, the new Kohetsu Shinano knives represents another step in the ever-evolving Kohetsu line of Japanese kitchen knives.
The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great looking matte finish which adds a contrast to the exposed inner core edge.
Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile.
We have made this knife available with a custom handle constructed from stabilized burl wood for great looks and long lasting performance.
Construction: San Mai
Edge Steel: Blue #2
Knife Type: Bunka
Weight: 7.2 ounces
Blade Length: 214 mm
Blade Height: 50 mm
Grind: Even 50/50
Handle: Stabilized, Custom Octagonal
Please note you will receive the one pictured, not the one in the video.
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