Koi Chef's Knife Hammered Bunka - Charcoal Black
$285.00
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The Bunka is the all purpose chopper. The deeper blade allows you to glide the starchy vegetables (pumpkins, potatoes, daikon etc) with a large section for separation (starchy vegetables tend to stick to the knife - mildly annoying). This knife can also be used for preparing proteins or even cut & slice large fruit like pumpkins and pineapples.
Specs
Blade Length: 196mm (~7.5 inches) | Blade Height: 58mm (2.28 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 350mm (12.9 inches) | Weight: 237 grams (8.3oz)
Blade - 3 Steps to Blade Perfection
Koi three step approach to marry art with functionality. Slice, Slide & Separate.
Step 1 - Slice
The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.
Step 2 - Slide
Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.
Step 3 - Separate
As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.
Specs
Blade Length: 196mm (~7.5 inches) | Blade Height: 58mm (2.28 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 350mm (12.9 inches) | Weight: 237 grams (8.3oz)
Blade - 3 Steps to Blade Perfection
Koi three step approach to marry art with functionality. Slice, Slide & Separate.
Step 1 - Slice
The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.
Step 2 - Slide
Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.
Step 3 - Separate
As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.
