Takeshi Saji R-2 Custom Diamond Damascus Wild Series SRDD-BI Bunka180mm (Desert Ironwood Handle)
Master Saji has now been making knives for over 40 years and has become highly experienced in his art.
After testing and evaluating a very reputable Powdered Metallurgy High Speed Tool Steel, called āR-2ā (Manufactured by Kobelco), he decided to produce an exciting new range of this traditionally hammer-forged Damascus kitchen knife using this modern āsuper steelā.
An R-2 Powdered Metallurgy High Speed Tool Steel Custom Damascus bade that has a unique ārandom patternā Damascus that Master Saji calls āDiamond Damascusā. It is handcrafted using a complex series of forging processes and a specially formulated acid etching and polishing that, in combination, produce a unique Damascus blade that has a sparkling diamond pattern and an uneven surface texture.
This knife fitted withĀ the natural figure and grain of the custom handmade Desert Ironwood HandleĀ and polished stainless steel bolster and rivets.
The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.Ā
Specification
Knife Model: Takeshi Saji R-2 Custom Diamond Damascus Wild Series SRDD-BI Bunka
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Desert Ironwood Handle with Stainless Steel Bolster
Saya Included: No.
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Bunka 180mm (7″) |
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About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ 50/50Ā without problems.Ā
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
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Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab..
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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