SAKAI TAKAYUKI Nanairo VG10 Damascus Kanshitsu Bunka 190 mm tomatosharp

Bunka 190 mm, SAKAI TAKAYUKI Nanairo VG10 Damascus Kanshitsu Bunka

Name: Bunka 190 mm, SAKAI TAKAYUKI Nanairo VG10 Damascus Kanshitsu Bunka
Brand: Sakai Takayuki
SKU: ST14593
Price: 2490.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

2 490,-

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

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 Nanairo VG10 Damascus Kanshitsu Gyuto 210 mm is a versatile chef's knife that handles everything from vegetables to meat and fish with precision and ease. The long blade and VG10 steel give sharp, controlled cuts that last, for professional cooks and keen home cooks alike.

The Kanshitsu Damascus pattern and the ergonomic handle make the knife a real eye-catcher in the kitchen. The knife brings looks, function and comfort together, and suits anyone who wants a reliable, handsome everyday knife.

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: VG10, stainless steel
Blade length: 190 mm
Handle: ABS plastic
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): ST14593
Weight: 170 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: VG10

An advanced stainless steel known for sharpness, durability and good rust protection. Widely used in Japanese knives. Needs little maintenance and stays sharp for a long time. A safe choice for home cooks and professionals alike.

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

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

See all knives