Masahiro MC-80 Bunka 16.5 cm

Masahiro MC-80 Bunka 16.5 cm: all round knife with a pointed tip and carbon steel core

A bunka looks like a santoku, but has a flatter profile and an angled, pointed tip. The tip makes it easy to work in tight spaces, trim meat and finely chop shallots with great precision. The Masahiro MC-80 Bunka at 16.5 cm is more nimble than a chef's knife and a favourite for those who love working with vegetables.

The knife is built on the san mai principle, with three layers of steel. The core is high carbon steel hardened to give a very sharp edge. On each side the core is protected by a layer of stainless steel. You get the cutting performance of carbon steel without the whole blade rusting. The edge itself is still carbon steel and must be dried after use. The name bunka bocho means culture knife. The knife was developed in Japan when the country opened up to the West, and was meant to handle both traditional Japanese and new Western food.

Features

• Detail work: The tip scores garlic and trims sinew.
• Vegetables: The flat edge is made for push cuts.
• Nimble: Shorter and lighter than a chef's knife.
• Carbon core: Gives a very sharp edge.
• Stainless exterior: Protects the core so the whole blade does not rust.

How to use

1. Rinse and dry the knife before first use.
2. Use a wooden or plastic cutting board to protect the edge.
3. Wash by hand straight after use and dry completely, carbon steel rusts if left wet.
4. Wipe the blade with a thin film of cooking oil if the knife will not be used for a while.
5. Store the knife dry in a knife block, on a magnetic strip or with an edge guard.

Specifications

FAQ Frequently asked questions