Honyaki Chef’s Knife – Ko-Bunka – (5-2/3 In) With Kingwood

Product for Honyaki Chef’s Knife – Ko-Bunka – (5-2/3 in) with Kingwood

Maker: Francisco Vaz (click to see more by this maker)

Price: $300.00

Item num: 108300

*** This is handmade and one-of-a-kind ***
Blade length: 6.00 in.
Cutting edge length: 5.65 in.
Total length: 10.55 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.02 in.
Item weight: 3.60 oz.
Shipment weight: 12.2 oz.
Blade: 1095 carbon steel with a Japanese clay zone heat treatment
Handle: Kingwood with a black Micarta spacer
Sheath: Zipper pouch

: Like the santoku, bunka are a tremendous general purpose chef’s knife. This nimble knife is influenced by traditional Japanese knives. The arc of the blade edge is perfect for a rocking chop or a slicing cut. The slim geometry keeps the weight low and the balance just right. At 5-2/3 inches, it is just long enough to get most tasks done with ease, yet short enough to easily control. Whether slicing, chopping, or dicing, this nimble chef’s knife is a perfect choice.
Francisco Vaz lives in Rio Grande, Brazil. He has been making knives since 2017 and is a master of chef’s knives. Each knife that he creates is a handmade, high performance work of art. He grinds all of his knives by hand without the use of jigs and believes heavily in making his knives by hand.
The hand forged 1095 carbon steel blade features a differential heat treatment. Borrowing from the world of Japanese swords, Vaz coated the spine with clay prior to heat treatment. The clay acts as a heat sink, keeping the spine softer and supportive, while allowing the edge to be exceptionally hard. The undulating heat treatment line seen in the blade is called a hamon. The flat ground blade will effortlessly slice through foods. It has just enough of a of an arc to work well with a rocking chop. The blade is impressively lightweight, making it comfortable, even after hours of use. Both the spine and choil are nicely rounded.
The ambidextrous octagonal Japanese-inspired “Wa” style handle is kingwood with a black Micarta spacer. A true rosewood, kingwood is harvested from a small tree called Dalbergia Cearensis that is restricted to a small area in Brazil. Extremely rare, kingwood was famous for being used in the finest furniture in the world during the 17th century. It was often only sold to royalty.
Because this knife is made from carbon steel, we recommend using camellia oil to avoid rust and oxidation. Like other kitchen knives, this knife should not be put in a dishwasher.
Francisco Vaz chef’s knives are tremendous high performance knife in the kitchen. This chef’s knife is sure to become a kitchen favorite.

Availability: In stock. Usually ships in 1-2 business days