BUNKA Japanese knives

Masakage Kumo: 130 mm KO-BUNKA japanese knife - VG10 stainless steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood bolster

175.95

Masakage Kumo Ko-Bunka japanese knife

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 pakka wood bolster

226.44

Masakage Kumo Bunka japanese knife

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 bolster

145.35

Kotetsu Bunka 13cm japanese knife

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 bolster

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160.65

Kotetsu Bunka 18cm japanese knife

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 bolster

191.25

Kotetsu Bunka 21cm japanese knife

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

French cutlery:

SABATIER

FRANÇAIS

» Harumi's Japanese Cooking
Harumi Kurihara

» The New Art of Japanese Cooking
Masaharu Morimoto

» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

» Japanese Cooking : Contemporary and Traditional
Miyoko Nishimoto Schinner

» A Dictionary of Japanese Food : Ingredients & Culture
Richard Hosking

» JAPANESE RECIPES
Welcome to the Japanese Kitchen !

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» Japanese knives