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KOTAI kitchen
Knife - Bunka paring knife with bamboo Saya and bamboo box - 90 mm blade
Knife - Bunka paring knife with bamboo Saya and bamboo box - 90 mm blade
Regular price
€80,00 EUR
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€80,00 EUR
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Knife - Bunka Paring, blade 9 cm.
The paring knife is the most commonly used knife in the kitchen, right after the chef's knife or Gyuto.
While almost everything on the cutting board can be done with the chef's knife, all the precise, off-the-board cutting tasks are performed with the paring knife.
Bunka (文化) means "culture" in Japanese. The name is derived from its traditional use in making cultural dishes in Japanese homes.
Like the regular paring knife, the Bunka paring knife has a small blade with a flat profile; however, their blade tips are shaped very differently. Bunka knives are recognizable by their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic round knife.
Japanese precision, Western robustness.
The best of both worlds.
* 100% handmade
* Ultra sharp Japanese 440C high carbon stainless steel
* Hidden full tang
* Ebony handle
* HRC hardness: 60+/-1
* Weight: 90g
* Perfectly balanced
* Stainless steel
* Bamboo Saya (sheath or blade guard) included with every knife
* Lifetime warranty
The signature octagonal handle is crafted from rare ebony, a beautiful dark natural wood known for its hardness and ability to age well. The Bunka paring knife features a Tsuchime (hammered) blade for aesthetics and performance, and a concealed full tang for optimum balance and durability.
In addition to its aesthetic appeal, the "Tsuchime" (槌目) (hammered) pattern creates small air bubbles between the knife and the food being cut. This ancestral Japanese method reduces resistance, preventing food from sticking to the knife.
The thin 1.5mm blade allows for precise and sharp cuts, never crushing even the most delicate foods to preserve their full flavour.
The KOTAI Bunka paring knife blade is forged from Japanese 440C high carbon stainless steel and stays sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimum amount of chromium for corrosion resistance.
Hidden Full Tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.
The paring knife is the most commonly used knife in the kitchen, right after the chef's knife or Gyuto.
While almost everything on the cutting board can be done with the chef's knife, all the precise, off-the-board cutting tasks are performed with the paring knife.
Bunka (文化) means "culture" in Japanese. The name is derived from its traditional use in making cultural dishes in Japanese homes.
Like the regular paring knife, the Bunka paring knife has a small blade with a flat profile; however, their blade tips are shaped very differently. Bunka knives are recognizable by their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic round knife.
Japanese precision, Western robustness.
The best of both worlds.
* 100% handmade
* Ultra sharp Japanese 440C high carbon stainless steel
* Hidden full tang
* Ebony handle
* HRC hardness: 60+/-1
* Weight: 90g
* Perfectly balanced
* Stainless steel
* Bamboo Saya (sheath or blade guard) included with every knife
* Lifetime warranty
The signature octagonal handle is crafted from rare ebony, a beautiful dark natural wood known for its hardness and ability to age well. The Bunka paring knife features a Tsuchime (hammered) blade for aesthetics and performance, and a concealed full tang for optimum balance and durability.
In addition to its aesthetic appeal, the "Tsuchime" (槌目) (hammered) pattern creates small air bubbles between the knife and the food being cut. This ancestral Japanese method reduces resistance, preventing food from sticking to the knife.
The thin 1.5mm blade allows for precise and sharp cuts, never crushing even the most delicate foods to preserve their full flavour.
The KOTAI Bunka paring knife blade is forged from Japanese 440C high carbon stainless steel and stays sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimum amount of chromium for corrosion resistance.
Hidden Full Tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.
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