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Bunka Santoku Knife 180 mm - Tsubame Collection Bunka Santoku Knife 180 mm - Tsubame Collection Bunka Santoku Knife 180 mm - Tsubame Collection Bunka Santoku Knife 180 mm - Tsubame Collection Bunka Santoku Knife 180 mm - Tsubame Collection Bunka Santoku Knife 180 mm - Tsubame Collection Bunka Santoku Knife 180 mm - Tsubame Collection

Bunka Santoku Knife 180 mm - Tsubame Collection


€230.00

Handmade in Japan

90 Days Money-Back Guarantee

Lifetime International Warranty

Free shipping in the US and EU

  • DESCRIPTION

      Just like the common Santoku (三徳包丁), the Bunka has a tall and flat blade profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade.

    • Made in Tsubame, Japan
    • Razor-sharp 1K6 stainless steel
    • Rust-resistant
    • Hammered blade
    • Full tang
    • Perfectly balanced for comfort
    • Individual gift box

  • SPECIFICATIONS

    Blade length / Total length
    18 cm (7.1") / 30 cm (11.8")
    Blade material
    Japanese 1K6 high-carbon stainless steel
    Blade type
    Double bevel
    Weight
    173 g (6.1 oz)
    Blade hardness
    HRC 59 +/-1
    Thickness at the spine
    1.8 mm
    Steel heat treatment
    Cryogenic
    Blade angle
    15˚, 50/50 symmetrical grind
    Handle material
    Pakkawood

  • MAINTENANCE

    • Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods
    • Hand wash (dishwasher not recommended)
    • Dry quickly after use

CHARACTERISTICS

Rediscover Cooking

Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.

Lasting Performance

Japanese 1K6 stainless steel, thanks to its higher-than-average carbon content, helps the blade retain its edge for longer than regular knives. It is slightly softer - and therefore less brittle - than 440C or VG-10. The addition of Chromium in the steel alloy makes the blade stainless and easy to use and maintain.

Ergonomically Engineered

The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

The Bunka Santoku is a shorter and slightly wider version of the Kiritsuke.

It features a curved belly for rock chopping, a wide blade for scooping food from the cutting board, and a pointed tip called "K-tip" for precision.

Besides its aesthetic appeal, the hammered pattern on the blade - called “Tsuchime” (槌目) in Japanese - creates tiny pockets of air between the blade and the food being cut, thus reducing drag and preventing food from sticking to the blade.


CHEF TESTIMONIALS

Comfortable and well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship.

- PHILIPPE COLINET, three times Michelin Starred Chef at Colette (5-star hotel Sezz), Saint-Tropez, France

Knife experts at the service of gastronomy experts.

- ROBERT FONTANA, Executive Chef, Pacific Club Hong Kong

Powerful knife, yet very comfortable and precise.
I always have it right beside me.

- THIBAUT GAMBA, Michelin Starred Chef at La Table, (5-star hotel Clarance), Lille, France

I am speechless! The knife is spectacular!

- FRANCESCO ARENA, Executive Chef, Maison B hotel (4-star hotel), Rimini, Italy

HANDMADE BY MASTER KNIFEMAKERS

Handcrafted and sharpened in Tsubame, a Japanese city located in Niigata Prefecture, KOTAI Tsubame knives embody prestige, art and spirit of the region, imbuing each blade with a unique artisanal heritage.

These sturdy knives - featuring a full tang and a sloped bolster - are specially designed to meet the needs of the most demanding chefs.

Customer Reviews

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FREQUENTLY ASKED QUESTIONS

What is the steel used for the blade? Will it rust?

This knife is made of 440C steel from Japan. 440C is a high-carbon stainless steel, meaning that it combines the property of high-carbon steel (very hard due to the high carbon content of 0.95%+ and the vacuum heat treatment, therefore very sharp and able to keep its edge for much longer than other steels) and stainless steel (ability to resist corrosion and stains). So the blade will not rust, but you have to care for it properly by washing it with soapy water and drying it quickly after using it.

Do not put it in the dishwasher or leave it to soak in the sink.

Is it worth buying this knife or should I just get a 30€ knife from Ikea?

A “cheap” knife will end up costing you more in the long run, because it can break or turn dull. Low quality steel will not keep a sharp edge no matter how many hours you waste on sharpening, and you will end up having to buy a new knife every year or so.

There are plenty of “cheap” knives that cannot perform to decent standards and very few options for chefs who are passionate about cooking, need the right tools to assist them in their career or hobby but are not willing to overspend on a brand name. Get your KOTAI knife today for a lifetime of safe and delicious cooking.

How does the lifetime warranty work?

We believe that a good knife should be a chef's trusted partner for life.

That is why we are proud to stand behind our knives with a lifetime warranty.

If you find that your knife has any manufacturing defect, you may contact us at help@kotaikitchen.com and we will repair or replace it for free.

On top of the lifetime manufacturing warranty, you can benefit from the protection of a 90-day money-back warranty in case your KOTAI knife does not live up to your expectations.

Try a KOTAI knife risk-free and return it within 90 days if you do not like it. No questions asked.

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