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CUSTOM Kagemitsu Kurouchi Aogami #1 bunka (universal knife), 165 mm
SKU: JDA-106Custom-made Kagemitsu Kurouchi Aogami #1 Bunka
Hand-forged blade made from non-stainless carbon steel, with a core of extremely hard Japanese Aogami #1 (Blue Paper #1) steel in a traditional San Mai construction.
The Kagemitsu Amefuri (“rain shower”) is forged exclusively for JapaneseKnives.eu and reflects the connection between Japan and the Netherlands — two countries with a long history of living with, and battling against, water. In July 2019, it was exactly one year since Japan endured the devastating historic rainfall and floods that claimed more than 175 lives.
The Bunka is a versatile, all-purpose Japanese kitchen knife, designed for cutting fish, meat and vegetables. The blade is double-bevelled and made from non-stainless carbon steel. The octagonal handle is suitable for both right- and left-handed use.
Unlike the standard Amefuri knives, this particular knife does not feature the Amefuri Kanji characters. Only the steel type, Aogami #1, is engraved in Kanji on the blade. This leaves the opposite side of the blade beautifully clean and offers a unique opportunity to add your own personalised engraving.
Type | Santoku | Santoku knife |
Lengte lemmet Blade length | 165 mm | 165 mm, 6.5 inch
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Staalsoort | Aogami#1. Blue Paper Steel. Sanmai gesmeed met kernlaag van aogami. Buitenlaag met zwarte kurouchi.. | Aogami#1. Blue Paper Steel Sanmai forged with core layer of Aogami. Kurouchi cladding. |
Roestvrij | Snijrand niet roestvrij. Door de tijd ontwikkelt zich een patina | The cutting edge is not rustproof. In time a bluish patina develops |
Hardheid | ± 63 HRC | ± 63 HRC |
Slijpwijze | Tweezijdig | Double bevel |
Slijphoek | 15° | 15° |
Handvat Handle | WA type, Hakkaku, achtkantig | WA type, Hakkaku, octagonal |
Materiaal handvat | Balsamo (Santos Mahogany) | Balsamo (Santos Mahogany) |
Bolster Bolster Material | Padauk (ook wel Padoek genoemd) | Padauk |
Spacer | geen | none |
Links of rechtshandig Left of right handed | beide | both |
Gebruik | Niet in afwasmachine Schoon en droog maken na gebruik Geen botten hakken, bevroren voedsel Zorgvuldig behandelen. | No dishwasher Clean and wipe dry after use No cutting of hard stuff: bones or frozen food Handle with care |
Onderhoud mes Maintenance knife | Eventueel in minerale olie (Camelia olie of Ballistol) Gebruik geen metalen aanzetstaal Gebruik keramische staaf of leren strop Jaarlijks slijpen (let op slijphoek)
| Blade can be wiped with mineral oil (Camelia oil or Ballistol) Do not use of sharpening steel Use ceramic sharpening rod or leather strop Strop weekly Sharpen yearly (take care of correct angle) |
Onderhoud handvat Maintenance handle | Niet in water laten liggen Droogmaken met doek. Als handvat schraal of ruw wordt: inwrijven met Danish Oil | Do not leave in water or moist Wipe dry with cloth When coarse, rub with Danish Oil |
