Bunka 170mm Matsubara White #1 - Kurouchi Finished, Walnut handle
A medium-sized all-rounder with a rustic look due to the Kurouchi finish.
This hand-forged bunka by Matsubara is ground on both sides and has a matt Kurouchi finish. Kurouchi is a special form of surface finish that is not untypical of Japanese knives. The surface is carbonised and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in addition to creating this rustic aesthetic. The core of the blade is made of White #1 steel. White #1 or Shirogami 1 is a steel from Hitachi and extremely popular for Japanese chef's knives, as it has ideal properties for a sharp blade. Depending on the hardening process, the steel (Hagane) can be brought to over 65 HRC, which allows the blade to be ground very sharp. A layer of softer, non-stainless steel is welded around the blade core using the San Mai method. The softer carbon steel on the blade not only protects the inner steel core, but also gives the blade a degree of flexibility.
With a blade length of 170 mm, this chef's knife has all-round qualities. The knife has a slight radius to the blade tip and can easily be used for vegetables such as onions, leeks, carrots etc. in a cradle cut. The tip gives the knife ideal properties for fine cuts on fish, vegetables or even meat. The knife is suitable for professional and hobby chefs who are looking for an all-purpose knife with a medium-sized blade and an unusual but traditional design. The knives from Matsubara are perfectly balanced and allow for optimal cutting. The chef's knife is forged by Tanaka-san from the Matsubara forge in Japan.
- Length blade: 170mm
- Height blade: 50mm
- Length handle: 128mm
- Length blade: 308mm
- Weight: 152g
- Handle: Walnut
- Hardness grade core steel: HRC 63
- Sheath steel: Non-stainless carbon steel
- Blade construction: 3-ply according to the San Mai method
- Cutting edge ground on both sides
PRODUCT AN CARE INSTRUCTIONS
- This knife is not suitable for hard cuts such as bones and frozen food.
- These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
- If not properly cared for, these blades tend to rust.Regular treatment with oil is also recommended.
- As the knives are handmade, each individual knife is unique.
- This also means that the knives may differ slightly in appearance.