OUL Black Oak Uzu Damascus Bunka 170 mm
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Knivtype | Bunch |
Bladlengde | 170 mm |
Høyre-/venstrehendt | For both |
Slipefase | 50/50 |
Håndtak | Black oak |
Hardhet | 59-60 HRC |
Ståltype | Rustfritt stål |
Stål | AUS10 |
The OUL Damascus Uzu Bunka has a distinctive K-tip inspired by samurai swords, a beautiful Damascus pattern and a dark oak handle.
A Bunka is a versatile Japanese knife known for its unique design and functionality. It is usually made with high-carbon steel, which gives it a sharp and durable edge. The Bunka has a distinctive pointed tip and a wide blade, giving it a well-balanced and stable grip.
Suitable for various tasks in the kitchen. Whether it's chopping vegetables, slicing meat or filleting fish, a Bunka can handle various tasks with precision and ease.
The knife is made of AUS10, which is a very good stainless steel that is easy to maintain and stays sharp.
En bunka er en allsidig japansk kniv som er kjent for sitt unike design og funksjonalitet. Den kan beskrives som en santoku med en spissere og vinklet tupp. Den karakteristiske tuppen gjør den utmerket til finarbeid, men kan være mer sårbar for å knekke. Den krever derfor en høyere grad av erfaring og presisjon ved bruk.
Enten det er å hakke grønnsaker, skjære kjøtt eller filetere fisk, kan en bunka håndtere ulike oppgaver med presisjon og letthet.
Et rustfritt stål kjent for sin holdbarhet og enkelhet i sliping. Gir overlegen korrosjonsbestandighet og er et utmerket valg for de som ønsker en skarp, lettstelt og pålitelig kniv. Rengjør og tørk etter bruk; unngå langvarig eksponering for fuktighet. Motstandsdyktig mot patinadannelse.
Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.
Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more
Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.