Sakai Takayuki Blue Super Kuro Bunka 160 mm tomatosharp

Bunka 160 mm, SAKAI TAKAYUKI Blue Super Kuro Bunka

Name: Bunka 160 mm, SAKAI TAKAYUKI Blue Super Kuro Bunka
Brand: Sakai Takayuki
SKU: ST1191
Price: 3990.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

3 990,-

For those who want a chef's knife with a pointed tip for fine work.

Carbon steel: dry it right after use.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

Sakai Takayuki Blue Super Kuro Bunka 160 mm is a robust, versatile Japanese kitchen knife, made for precise work such as finely chopping vegetables, herbs and fish. The core is Aogami Super (Blue Super) carbon steel, known for its sharpness and durability. The kuro (black) finish gives the blade a rustic, traditional look. The ergonomic handle gives a comfortable, secure working position. This knife suits you if you want a solid, precise and sharp carbon steel knife with Japanese character.

Made by

Sakai Takayuki · Sakai, Osaka

Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.

All knives from Sakai Takayuki

Specifications

Knife type: Bunka (chef's knife)
Region: Sakai, Osaka
Steel: Aogami Super (Blue Super), carbon steel
Blade length: 160 mm
Handle: Keyaki with pakkawood
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): ST1191
Weight: 132 g

About the knife type: Bunka (chef's knife)

A bunka is similar to a santoku, but has a sharper, angled tip. It chops vegetables, slices meat and fillets fish.

The tip is good for fine work, but can break more easily, so the knife needs more experience and precision.

See all knife types

About the steel: Aogami Super (Blue Super)

A Japanese carbon steel with a higher content of carbon, chromium, tungsten and molybdenum. Combines sharpness, hardness and wear resistance. Clean and dry straight after use; avoid long exposure to moisture. Over time the steel develops a patina that protects against corrosion and gives the blade its own look.

Care: needs a little attention

See the difference between the steels

Care and maintenance

Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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