Miyazaki Kajiya Tsubaki Aogami Stainless Kurouchi Tsuchime Hakata 180mm

THIS KNIFE GOES ON SALE FOR OUR KNIFEWEAR SPRING GARAGE SALE ON SALE MAY 15th at 8AM

SEE THE FULL LINE UP HERE
Current prices reflect final sale prices

• Description
• Knife Care
• Shipping and Returns

• About the Shape - The Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.

  About the Maker - Haruki Miyazaki-san is a 35-year-old blacksmith in Goto islands in Nagasaki prefecture. He decided to become a blacksmith and apprentice under Ooba-san in Fukuoka after he graduated high school, and after 5 years of apprenticeship, he moved back to Goto islands and opened his own workshop. His knife style is called “Hakata”, which is another name for Fukuoka and when people say Hakata ramen, that refers to typical Tonkotsu ramen from Fukuoka.

  Knife Shape	Bunka
  Blade Length	180mm
  Blade Height
  Weight
  Steel Type	#2 Aogami (Blue carbon) Steel clad with Stainless Steel
  Rockwell Hardness	61:63
  Edge/Bevel	Double (50/50)
  Handle	Wa (Japanese) Handle, Octagon Oak handle with Pakka wood collar

• Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.
  
  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 mineral oil or beeswax.  

  • If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

  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 travel case. 

  • A 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, keep the edge from touching anything else. 

• We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.
  
  We offer free shippingon orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

  *Konro Grills and some other larger items are excluded from the free shipping offer.

  How do I make a return on an online order?
  No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

  Can I pick up my order Curbside / At the store?
  Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.