A compact handcrafted Bunka kitchen knife featuring a san-mai blade with a C70 carbon steel core and a beautiful Amboyna burl handle.
Its slightly convex blade geometry helps reduce food sticking during cutting, while the compact size offers excellent control for everyday kitchen tasks.
Combining the versatility of a Bunka with the precision and handling of a smaller Petty knife.
This Kiritsuke is built around a slightly heavier, front-biased blade that lets the knife do much of the work during the cut. Despite the substantial spine, it does not feel heavy or clumsy in the hand. The long distal taper removes a lot of mass toward the tip, while the edge itself is ground extremely fine.
This Petty Sujihiki sits somewhere between a long petty and a compact slicer. The narrow blade and long distal taper make it feel light and precise, while the very thin geometry helps it move cleanly through food with very little resistance.
This Nakiri is made for vegetables and precise board work. At 18.5 cm it offers plenty of usable edge, while the 4.3 cm blade keeps it a little slimmer and more agile than many traditional Nakiri.
