• Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
  • Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
  • Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
  • Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
  • Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
  • Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
  • Seki Kanetsugu Zuiun Bunka 180mm from Seki Kanetsugu
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Seki Kanetsugu Zuiun Bunka 180mm

Seki Kanetsugu Zuiun Bunka 180mm

$344.00 CAD
$344.00 CAD
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À propos de Seki Kanetsugu Zuiun - Seki Kanetsugu est un fabricant de couteaux à Seki, dont l'ancêtre était un célèbre forgeron d'épées Kanetsugu (1336-1392). L'entreprise elle-même a été fondée en 1918 et a célébré son 100e anniversaire en 2018. Pour célébrer son 100e anniversaire, elle a lancé cette gamme de couteaux appelée « Zuiun ». Cette belle pièce est fabriquée avec du SG2 avec 62 couches de damas inoxydable à l'extérieur. La lame est aiguisée très finement et l'effilement est magnifique. Le manche de forme heptagonale est en bois de pakka pour sa résistance. Bien qu'il s'agisse d'un couteau forgé à la machine, il est peut-être au plus haut niveau.

À propos de la forme - Le Bunka a l'air d'un véritable dur à cuire. C'est un couteau polyvalent, semblable au Santoku. « Bunka » se traduit par « culture ». À mi-chemin entre le Nakiri et le Gyuto, les Bunkas peuvent tout faire. C'est le meilleur des deux mondes, avec le volume poussé à 11.

Shape Bunka
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 180 mm |
Blade Height 44,8 mm
Thickness 2,3 mm / 1,2 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 140 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec Revêtement en Acier Inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Bois de Pakka
Knife Line Seki Kanetsugu Zuiun
Brand Seki Kanetsugu
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: SK-9303

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Overall rating: 4.952381 / 5 from 21 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["weight","fit","design","handle","shape","edge","feels","service","knife","blade","steel","tho","tip"].

Review highlights

Reviews

Seki Kanetsugu Zuiun Bunka 180mm

"I just bought this knife a couple of weeks ago. It’s an awesome knife for all kinds of cooking and fits my hand perfectly. I really appreciate your kindness and willingness to help me find the best knife in your store."

— Juuso T. (5/5)

Buy it, you wont be upset.

"I own several 'nice' knives of various materials and shapes. Petty, Nakiri, Chef, cleaver, etc. and this has become my favorite do it all knife. Sharpness is next level, weight is amazing in hand. The construction is obviously phenomenal. The handle is a very unique design with its 7 face construction. This creates a fairly interesting feeling when gripping which i've yet to form an opinion on. Initial reaction was 'this feels weird' though it hasn't taken away from the knife in any way. I may suggest a more standard wa handle if possible. I'm slightly worried about the strength of the tip as it appears quite delicate. Time will tell."

— James R. (5/5)

I like the feel of

"I like the feel of the handle. The heptagon shape fits my hand better than an octagon handle. The blade length makes it a handy size. The K tip is nice for precise work."

— Henri G. (5/5)

Excellent knife.

"Easy to maintain, super sharp. Salesman did an excellent job explaining the features and what makes it a good knife"

— Brendan B. (5/5)

Amazing Bunka!

"Cuts like butter! The knife feels like an extension of my hand. Just incredible."

— Robert D. (5/5)

Hourrah

"Easy to handle…good cutting edge…. beautiful craftmanship!"

— Maurice V. (5/5)

Awesome

"Beautiful and useful. Service was great and very helpful for me to make the best choice."

— Jaq F. (5/5)

Sharpaholic’s dream.

"Five stars! This knife is soooo sharp. The sharpest knife I’ve owned and I have had many Japanese knives through the years. When guests come over and help with the cutting for dinner I give them this knife to use with a very clear warning, “BE CAREFUL. THIS KNIFE IS CRAZY SHARP”. A great steel/steal!"

— Alan M. (5/5)

It's my first japenese knife

"It's my first japenese knife and i'm very happy with it. Very sharp out of the box. 180mm for me is a good lenght. The overall finish of the blade is perfect, the edge is very sharp and the steel easy to care. The handle is very pleasant in my hand. I reach for this knife every day now."

— Gaetan T. (5/5)

Absolutely beautiful knife

"Great knife I love the Damascus finish on my blade it cuts very bell"

— Liam R. (5/5)

Q&A

Will you get more when the Zuiun sells out? Or is this a limited production run for their 100 year’s celebration? Thanks.
Hi Rick, we will be getting more of them, we've had them now for about 3-4 years, they will likely keep it in production for sometime! - Ellie

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