Kamakura Bunka 180mm
A Bunka knife is similar to a Santoku knife, but with a K-tip and higher blade. Santoku is Japanese for "three purposes" (San=three, Toku=purposes). In this case, chop, dice and mince. It is less suitable for chopping large meat bones, slicing bread and precision tasks such as peeling. Bunka knives are more suitable for finely cutting all types of soft meat, fish and vegetables.
In addition, this knife is smaller than the Gyoto from this series and is therefore slightly lighter.
Kamakura Series
This series is made by Ryujin in Tsubame-Sanjo, Niigata, Japan. The blade features a unique geometry, hand-finished using the "Edo sharpening technique" which is employed by only a few craftsmen in Japan. This gives the blade exceptional thinness and sharpness, with one side practically straight and the other having a long bevel (kireha). The thin blade is suitable for both right-handed and left-handed users.
The unique handle has a surface in the Kamakura-bori (鎌倉彫) style, a traditional technique with small indentations for a perfect hand feel. The hollow handle makes the knife lightweight and comfortable, even during prolonged use.
1K6 Steel
Japanese 1K6 steel is a type of stainless steel often used in the production of Japanese knives. It strikes a good balance between hardness, durability, and corrosion resistance, making it sharp yet low-maintenance.
Characteristics of 1K6 Steel:
- Hardness: 1K6 steel typically has a hardness of about 58-59 HRC (Rockwell Hardness Scale). This provides a good balance between edge retention and wear resistance.
- Corrosion Resistance: Being stainless steel, 1K6 is highly resistant to rust and corrosion, which is crucial for kitchen use where the knife frequently contacts water and food acids.
- Edge Retention: While not as hard as some other high-end knife steels, 1K6 maintains its sharpness reasonably well and is easy to resharpen.
- Durability: 1K6 steel is quite tough, meaning it is less likely to chip or crack under heavy use, making it suitable for everyday kitchen tasks.
Comparison with Other Steels:
- VG-10: Another popular steel for Japanese knives, VG-10 typically has a higher hardness (60-61 HRC) and thus retains sharpness longer, but it is also more prone to chipping.
- High Carbon Steel: This type of steel can be sharpened to a finer edge and holds its sharpness longer, but it is more susceptible to rust and requires more maintenance.
Overall, 1K6 steel is an excellent choice for those seeking a reliable, durable, and relatively low-maintenance knife suitable for everyday kitchen use.
Maintenance
Store the knife with care, e.g. in a knife block or magnetic shelf. Keep the blade sharp with a sharpening steel (regularly) or whetstone (when necessary).
Clean the blade with warm water and a little soap. Especially after cutting acidic products, it is recommended to clean the knife immediately. A Japanese knife can absolutely not be put in the dishwasher, both the blade and handle are irrevocably damaged.
