Description

The famous Echizen Forge Smith Takeshi Saji is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture. During his long career, he has made a great and lasting impact upon the next generation of young Echizen forge smiths and craftsmen.

Kenta Nomura, Takeshi Saji’s grandson, joined Master Saji’s knife making company and started to make traditional hammer forged knives about 3 years ago. There are a number of experienced and skilful forge smiths and craftsmen at the company, so this environment gives Kenta a great opportunity to learn knife making and build up his skill and experience.

NKE-4 VG-10 Nickel Damascus Bunka 180mm (7 Inch)

Kenta Nomura selected Japan's reputable “VG-10 Nickel Damascus Stainless Steel” to make his custom kitchen knife.

Unique ‘random pattern’ VG-10 Nickel Damascus blade.  It is handcrafted using a complex series of forging processes and a specially formulated acid etching and polishing that, in combination, produce a unique Damascus blade that has a sparkling pattern and an uneven surface texture.

The oval shape of a natural wooden handle coated with vermilion color lacquer, which makes light weight balance and comfortable grip.  

The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

Specification

Knife Model: Nomura Kenta NKE-4 VG-10 Nickel Damascus Bunka 180mm (7 Inch)

Blade Material:  VG-10 Nickel Damascus

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material:  oval shape of a natural wooden handle coated with vermilion color lacquer

Saya Included: Yes.

Maintenance

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
•  Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.