Bunka 170mm Kisuke ATS-34 - Tsuchime Finish and Rosewood Handle
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Kisuke Bunka - extraordinary and for all occasions
This line of knives from Kisuke Manaka is an extraordinary creation that is currently not found elsewhere on the market. The knives are unique in the material composition and processing technology and combine innovation with tradition. For the Bunka with a blade length of 170mm, Kisuke uses the ATS-34 blade steel, a comparatively modern steel that is otherwise only found as a mono steel blade for knives. However, Manaka-san has managed to process this steel so that the blade reaches a hardness of up to 64 HRC. Normally, Hitachi's ATS-34 steel is only suitable for knives with a hardness level of up to 59 HRC. When the steel is brought to the hardness of 64 HRC through the hardening process and used for knives, it is too brittle for mono-blades and the structure of the metal crystals poses a great risk of the blade breaking under mechanical stress. This limitation was the motivation for Kisuke to forge a 3 layer traditional Japanese knife based on ATS-34 core steel, where the highest possible hardness of 64 HRC is achieved. ATS-34 steel is very demanding when forged in a manual process. This is due to the fact that the material can be easily destroyed during forming by mechanical stress such as hammer strikes. This circumstance is also the main reason why ATS-34 is often only found on the market as an industrial product in the form of mono steel blade knives and correspondingly lower hardness. Through special processes and a lot of experience, Kisuke has managed to find a mantle steel that creates a perfect knife. The ATS-34 blade steel is encased in a sheath of softer stainless steel (SUS steel) based on the Warikomi Awase principle. The more flexible outer sheath steel can thereby mechanically relieve the hard ATS-34 blade core while stabilizing it, which counteracts brittleness. These knives sharpen well and are comparable in hardness to the White#1, White#2, Blue#1 and Blue#2 steels, but are much less susceptible to corrosion.
The Bunka is ideal as an all-purpose knife and can be used for cutting meat and fish as well as vegetables and fruit. The tip of the chef's knife can be used for fine cuts on fish and vegetables and allows for precise work.
ATS-34 is related to the Gin3 steel and is one of the stainless steels.
- Length blade: 170mm
- Height blade: 46mm
- Length handle: 127mm
- Length blade: 312mm
- Weight: 155g
- Handle: rosewood, partly in red
- Hardness of core steel: HRC 64
- Core steel: ATS-34
- Sheath steel: SUS stainless steel
- Blade Construction: According to Warikomi Awase method
PRODUCT AND CARE INSTRUCTIONS
- This knife is not suitable for hard cuts such as bones and frozen foods.
- These knives should never be placed in the dishwasher and must be hand rinsed and dried after each use for long service life.
- If not properly cared for, these blades tend to rust.
- In addition, regular treatment with oil is recommended.
- Since the knives are handmade, each one is unique. This also means that the knives may differ slightly from each other visually.