Looking for a Chef's knife but they all tend to be a little longer than you'd like?
The Kengata Bunka by Sawakazuma is a great length for those looking for a multipurpose kitchen knife that is a little more nimble. The Kengata tip allows for precision detail work and carving as needed. Additionally, the Damascus VG-10 stainless steel is ideal for those looking for less daily maintenance.
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Weight: 127 g Blade Width: 47 mm Blade Thickness: 2 mm Handle Length: 136 mm Handle Thickness: 25 mm
This is a Sawakazma Western style series made out of VG-10 stainless steel that is resistant to rust. The blade has a beautiful Damascus patterning that is stunning. Not only functional, this knife can be displayed as artwork while not in use.
Santoku Japanese chef knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
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