115mm SMALL BUNKA #199
'Bunka' is Japanese for 'culture', and implies rusticness, authenticity etc. - it's a versatile all rounder. The straight angle tip, sometimes called a 'k-tip' is used for scraping the skin off root vegetables such as burdock - popular in Japanese home and country cooking.
Low carbon cladding - laminated in-house
Aogami (blue paper) no.2 carbon steel core for a 'san-mai' (three layer) blade. Aogami 2 is a really great cutlery steel alloyed with around 1.5% added tungsten, enabling extra hardness and toughness. We do like the contrast we get between the cladding and core steel with this combination of materials.
Handle in 5000 year old bog oak - 115mm