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- Model: 802802
Satake Satoru Bunka (Chef) Japanese kitchen knife 20 cm
The most versatile kitchen knife for cutting vegetables, fruits, meat and fish. Thanks to its pointed design, it also copes with various filleting tasks, such as deboning chicken breast, separating pork and beef from the bone, and filleting smaller fish (of course, the job is even easier with a dedicated filleter). The optimal length of the blade ensures easier control and even the cutting of larger surfaces. A high-quality chef's knife is an indispensable tool for every hobbyist and professional chef, it can even be said that it is the "soul of the kitchen".
Bunka knife, also known as Bunka Bocho (文化包丁) is a versatile and uniquely designed Japanese kitchen knife. Its name literally means "culture knife", reflecting its association with traditional Japanese cuisine. The exact origin of the Bunka knife is not clear, but it probably developed at the end of the 19th century, after the Meiji Restoration (1868). This period saw significant changes in Japanese society, including the abolition of the ban on eating meat. As a result, the demand for knives that can handle different ingredients including vegetables, fish and meat has increased. Some experts believe that Bunka's design may have been inspired by Western chef's knives, which were also introduced in Japan during this period. However, elements of traditional Japanese knife types such as Gyuto and Usuba can also be discovered in it.
Additional parameters
Blade material - AUS-8A stainless steel
Handle material - Hard plastic laminate
Hardness - 58-59 HRC
Total length - 33.4 cm
Blade length - 20 cm
Blade width - 4.4 cm
Blade thickness - approx. 2.0 mm
Cutting edge design - symmetrical on both sides
Weight - about 175 g
Satake Satoru Bunka (Chef) Japanese kitchen knife 20 cm
The most versatile kitchen knife for cutting vegetables, fruits, meat and fish. Thanks to its pointed design, it also copes with various filleting tasks, such as deboning chicken breast, separating pork and beef from the bone, and filleting smaller fish (of course, the job is even easier with a dedicated filleter). The optimal length of the blade ensures easier control and even the cutting of larger surfaces. A high-quality chef's knife is an indispensable tool for every hobbyist and professional chef, it can even be said that it is the "soul of the kitchen".
Bunka knife, also known as Bunka Bocho (文化包丁) is a versatile and uniquely designed Japanese kitchen knife. Its name literally means "culture knife", reflecting its association with traditional Japanese cuisine. The exact origin of the Bunka knife is not clear, but it probably developed at the end of the 19th century, after the Meiji Restoration (1868). This period saw significant changes in Japanese society, including the abolition of the ban on eating meat. As a result, the demand for knives that can handle different ingredients including vegetables, fish and meat has increased. Some experts believe that Bunka's design may have been inspired by Western chef's knives, which were also introduced in Japan during this period. However, elements of traditional Japanese knife types such as Gyuto and Usuba can also be discovered in it.
Additional parameters
Blade material - AUS-8A stainless steel
Handle material - Hard plastic laminate
Hardness - 58-59 HRC
Total length - 33.4 cm
Blade length - 20 cm
Blade width - 4.4 cm
Blade thickness - approx. 2.0 mm
Cutting edge design - symmetrical on both sides
Weight - about 175 g
