Yoshihiro Yauji Damascus Petty 150 mm
| Blade Length | 150 mm |
| Total Length | 280 mm |
| Steel | ATS314 Stainless |
| Handle | Stabilized Birch Wood |
| Ferrule | N/A |
| Rockwell | 62-63 |
| Height Spine to heel | 40.5 mm |
| Width at Spine | 3.0 mm |
| Weight | 90 grams |
| Bevel | Double (50/50) |
The Blacksmith
Yoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades.
The Shape
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
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Yoshihiro Yauji Damascus Petty 150 mm
Yoshihiro Yauji Damascus Petty 150 mm
| Blade Length | 150 mm |
| Total Length | 280 mm |
| Steel | ATS314 Stainless |
| Handle | Stabilized Birch Wood |
| Ferrule | N/A |
| Rockwell | 62-63 |
| Height Spine to heel | 40.5 mm |
| Width at Spine | 3.0 mm |
| Weight | 90 grams |
| Bevel | Double (50/50) |
The Blacksmith
Yoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades.
The Shape
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Original: $231.63
-65%$231.63
$81.07Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 150 mm |
| Total Length | 280 mm |
| Steel | ATS314 Stainless |
| Handle | Stabilized Birch Wood |
| Ferrule | N/A |
| Rockwell | 62-63 |
| Height Spine to heel | 40.5 mm |
| Width at Spine | 3.0 mm |
| Weight | 90 grams |
| Bevel | Double (50/50) |
The Blacksmith
Yoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades.
The Shape
The Bunka is a mid-sized, all-purpose knife that is compact, nimble, and handles many tasks. It's a touch shorter than the Gyuto and Kiritsuke, making it easier to wield and less intimidating to use. The "reverse tanto" or "K-tip" gives the user more travel for their guide finger toward the tip of the knife, which is super handy for tasks that require precise tip work, like brunoise shallot or garlic. It's great at slicing smaller proteins and flying through any mid-sized vegetable.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
