The Yasuo black bunka knife is made from Damascus steel, so it’s extremely durable and easy to clean and care for. It has a similar edge profile to a Santoku knife but with an angled tip that is ideal for piercing soft foods and carving fruit and vegetables. This versatile all-rounder can be used for slicing, dicing, mincing and more. Use it to chop chicken thighs for yakitori skewers or to julienne vegetables for wok-fried noodle dishes. The flat blade is great for scooping ingredients like minced ginger and garlic off your cutting board.
The blade is made from a 69 layer damascus steel with a VG10 core, making it a durable knife that will hold its edge and is still easy enough to sharpen and maintain.
The handle is made from Pakkawood, commonly used in kitchen knives because of the hard wearing qualities it brings. It has a classic Japanese octagonal shaped handle that will fit comfortably in your hand for easy use.
This Yasuo knife is made in Seki City, Japan. Seki City is well known for the knife making craft, and is often referred to as the knife capital of the world. Nowadays, cities across the world fight for the title, however Seki City is still the champion for any Japanese knives, with the tradition dating back almost 800 years.
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