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Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef
Hatsukokoro Shirahama White #2 180mm Migaki Bunka - The Sharp Chef

Hatsukokoro Shirahama White #2 180mm Migaki Bunka

Hatsukokoro

Regular price £165.00 Sale

These stunning knives from Hatsukokoro offer something quite different to an double bevel gyuto. They are made using Shirogami, or White Steel #2. This is a carbon steel with HRC of 62/63 which makes it a very sharp knife with amazing edge retention, so you will need to sharpen it less often.

Bunka knives are similar to a Santoku in blade proportions, but have a more angular tip, often referred to as a K tip, or Kiritsuke. 

They make excellent all round knives as they are versatile due to their curved cutting edge and shorter blade length. They are an excellent alternative to the more common Gyuto, chef's knife shape if you prefer a shorter blade.

Specifications:
Knife Type: Bunka
Steel Type: White #2
Blade Hardness: HRC 62-63
Blade Type: Double edged
Blade Length: 180mm
Blade Height: 47mm
Blade Thickness: 3mm
Ferrule Material: Buffalo horn
Handle Material: Wenge
Handle Length: 140mm

Weight: 167g

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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