Bunka Japanese kitchen knife Matsubara Hamono Shirogami KT-014 17cm which has a 16 cm

which has a 16 cm blade

The so-called stone cells in the wood are related to the stability

One side of the blade is sharpened

Because carbon steel is prone to rust

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

Bunka Japanese kitchen knife Matsubara Hamono Shirogami KT-014 17cm which has a 16 cmKatsuto 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