Japanese cutlery · 67-layer Damascus steel

Bunka Kaen 18 cm

Name: Bunka Kaen 18 cm
Brand: Kaen
SKU: CJCJ120848605EV
Price: 109.95 EUR
Availability: InStock

€109,95

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or 3 interest-free payments of €36,65 with Klarna

La versatilidad del Santoku con una punta angular (k-tip) que entra donde una punta redonda no llega: abrir pescado, descabezar gambas, retirar nervios. Hoja ancha para recoger lo picado con el lomo.
Para: uso diario · pescado y precisión · picado fino.

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Shipping €9.99, free over €150
Europe, US and Canada · 5–8 days
If it’s late, we refund 10%
30-day trial in your kitchen
Full refund on returns
3-year warranty
Protective sheath included

Description and specifications

A santoku with a precision tip.

The same versatility as the Santoku, with an angled tip (k-tip) that reaches where a rounded tip can’t: opening fish, heading prawns, trimming sinew. A wide blade to scoop up what you’ve chopped with the spine. For anyone who wants an everyday knife with an extra touch of detail.

What you’ll use it for

Everyday use
Fish and precision
Fine chopping

Specifications

Type	K-tip all-purpose knife
Japanese name	文化 · bunka
Blade	18 cm
Weight	205 g
Steel	67-layer Damascus stainless steel with a high-carbon stainless core at 60–62 HRC and an edge of about 15° per side. A unique wavy pattern on every piece.
Handle	Octagonal, blue resin and stabilised wood
Included	Protective blade sheath
Style	Japanese cutlery

What your purchase includes

Protective sheath for the blade, included.
Shipping €9.99 to Europe, the US and Canada; free over €150. Delivery in 5–8 business days: if it arrives late, we refund 10%.
30-day trial: cook with it, put it to the test and, if you don’t love it, send it back for a full refund.
3-year warranty against any manufacturing defect.
100% secure payment with Shopify: card, Apple Pay, Google Pay and Shop Pay. Or pay in 3 interest-free instalments with Klarna, subject to approval at checkout.

Care

Wash it by hand with warm water and a drop of soap, and dry it with a cloth right away.
Never in the dishwasher: heat warps the resin and wood handle and detergent attacks the steel.
Cut on a wooden or plastic board, never on glass, marble or ceramic. For bones, frozen food or very hard squash, use another knife.
Keep it in its sheath and give it a few strokes on a honing rod once a month: ten gentle passes at about 15° bring the edge back.