Takeda Stainless Aogami Super Banno Bunka 170mm (6.8")

Description

Takeda kitchen knives are handcrafted by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda, a 3rd generation master blacksmith, meticulously forges and tempers each Japanese knife from Blue Aogami Super Steel, a type of hard carbon steel known for maintaining an incredible edge while still being easy to sharpen. With this line, Takeda has introduced a stainless cladding, enhancing each knife’s resistance to oxidation and discoloration. Each Takeda knife is fitted with a beautiful stabilized maple wood handle and razor-sharp edge right out of the box, serving as a testament to unparalleled craftsmanship. As they are handmade, slight variations in blade lengths and profiles may occur.

*Due to the unique shape of each Takeda knife, standard wooden sheaths do not fit.

Among the array of Takeda's offerings, the bunka is a versatile kitchen knife, with all-purpose functionality. Originally designed for home cooks, bunkas are a hybrid between a santoku and nakiri, featuring a pointed tip. They are very popular with chefs right now, thanks to their all-purpose functionality, compact shape, and pointed tip, which is useful for cross-hatching produce like eggplants or king oyster mushrooms.

Specifications

• Use & Care

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not stain-resistant. Wipe completely dry after use.