Bunka Japanese kitchen knife Matsubara Hamono Shirogami KT-014 17cm which can then be served

which can then be served in a visually appealing plate

a ring of genuine turquoise separates the water-resistant wenge and oak wood used to make the handle from one another

Cutting along a vertical line is possible with the straight cutting edge

Because carbon steel is prone to rust

The Sakai Takayuki Nanairo chef's knife is a special fusion of contemporary

Bunka Japanese kitchen knife Matsubara Hamono Shirogami KT-014 17cm which can then be servedKatsuto Tanaka, a master craftsman who manufactures knives under the Matsubara Hamono brand, created this bunka knife. The bunka is a tiny, sharp tipped, multipurpose kitchen knife. Shirogami steel is used to make the 17 cm blade. Walnut wood is used to make the wa handle. You can't put this Japanese kitchen knife in the dishwasher. Due to the high carbon content of shirogami steel, the knife should be hand washed and dried right away after use. For