Name: Bunka
Brand: Hatsukokoro
SKU: Hikari-170BU
Price: 1295.00 SEK
Availability: InStock

Bunka

1 295,00 SEK

VAT included for EU orders .

Hikari-170BU

Bunka with a 172 mm blade.

Steel: Semi-stainless SLD with two layers of stainless cladding (HRC: 60–62)
Blade length: 172 mm
Blade height: 46 mm
Blade thickness: 1.8 mm
Weight: 110 grams
Blade finish: Polished and slightly hazy blade face against the mirror-polished core steel.
Handle: Mono bubinga

This knife series is the result of close collaboration between Hatsukokoro and one of the largest and most highly regarded knife manufacturers in Seki City, Japan. We are impressed by this series: its excellent SLD steel, beautiful finish, very thin blades and highly attractive price earn our warmest recommendation.

SLD is a highly wear-resistant steel that retains its edge for a very long time, particularly when it is not polished too highly and the edge is allowed to retain some tooth. We recommend finishing at 1000 to 3000 grit for sharpness, bite and long edge retention. SLD is SEMI-STAINLESS, which means it resists rust well but is not 100% stainless. The core steel will therefore darken slightly over time, creating a beautiful contrast between the core steel and the cladding.

Important:
Keep in mind that the edge is hard and thin. Take care not to subject it to stress, especially lateral stress. When using a Japanese knife with a thin blade, the edge must always be moving as you cut. Never press the blade through an ingredient while the edge is stationary. Do not twist or rock the blade to prise the ingredient apart.

Manufacturer: Hatsukokoro
Model: Bunka
Length: 170 mm
Steel: SLD
Semi-rostfritt stål | Rostfri kappa
HRC: 60-62 HRC
Forging:
Handle material: Bubinga

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.