Japanese knives : BUNKA Japanese knives

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BUNKA Japanese knives



Masakage Kumo: 130 mm KO-BUNKA japanese knife - VG10 stainless steel 61-62 Rockwell - octogonal rosewood handle
Masakage Kumo: 170 mm BUNKA japanese knife - VG10 stainless steel 61-62 Rockwell - octogonal rosewood handle and black
Kotetsu: 130 mm BUNKA japanese knife - SG2 steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood
Kotetsu: 180 mm BUNKA japanese knife - SG2 steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood
Kotetsu: 210 mm BUNKA japanese knife - SG2 steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood
The SANTOKU-BUNKA knife:
¤ the traditional Japanese utility knife
¤ best suited for cutting all ingredients
¤ preferably for the cutting of meat
¤ similar to the chef’s knife
¤ Attention:
NEVER use a Santoku knife for chopping bones and fish bones !
 
Only the DEBA knife is suitable for this work.
» All the SANTOKU knives


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