During 2020, we have been working closely with Mr. Gotoh and his Craftsman Team. Today, we are excited to introduce and start selling our new CarboNext Bunka/Kiritsuke knife.
Maintaining the same of high quality finishing and manufacturing standards established by our existing CarboNext line, our stylish new Bunka/Kiritsuke blade comes with a polished blade spine and tip, creating a nice visual accent and providing extra comfort when holding the knife in a pinch grip
Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call "CarboNext". Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.
The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61. The knife features superb fit and finish, full tang construction and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance. Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.
About the Regular Version and ES Version:
Both the Regular Version and ES Version are hand sharpened by skilful, experienced Master Craftsmen. Here we explain the characteristics and differences between the Regular Version and ES Version:
The Regular Version has a relatively obtuse edge angle that provides adequate sharpness and good cutting performance 'out-of-the-box', allowing you to use your knife straight away without having to sharpen it. One of the benefits of choosing the Regular Version is that you can re-sharpen it yourself and create a final edge that is perfectly suited to you own specific requirements and preferences. Experienced users and knife enthusiasts will already understand the significant benefits that are offered by taking this approach.
The ES Version has much steeper edge angle and thinner edge; This provides superb sharpness and outstanding cutting performance, but the edge is not quite as robust as the Regular Version. Many of our customers requested these fully sharpened knife edges when they started to use their knives. We thoroughly recommend purchasing the ES Version and we are confident that it will meet your needs.
Specification
Knife Model: JCK Original Kagayaki CarboNext Series Bunka/Kiritsuke
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Cutting edge length: 175mm (6.8") Total Length: 295mm (11.6") Blade Thickness: 2.2mm (0.08") Blade Width: 46mm (1.8") Handle Length: 115mm (4.5") Total Weight: 180g (6.3oz) |
About Left Handed Version
Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:
- Petty US$6
- Santoku, Bunka, Kiritsuke, Gyuto $10
Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.
For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
Instructions & Maintenance
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
