Kiritsuke Bunka Knife
$32.90
- Kiritsuke Knife-210mm
- Japanese AUS-10 Steel
- HRC: 59º +/- tolerance
- Forging Construction: Sanmai
- Double Bevel Blade
| Quantity | Price | Discount |
|---|---|---|
| 2-10 | $31.26 | 5% |
| 11+ | $29.61 | 10% |
Precision Meets Elegance – The Perfect Corporate Gift
Upgrade your kitchen experience with the Kiritsuke Bunka Knife, a 210mm masterpiece crafted for both professional chefs and home cooks. Designed with a razor-sharp Japanese AUS-10 steel blade and a stunning olive wood Wa-style handle, this knife offers exceptional balance, durability, and precision for every cut.
Key Features:
✅ Japanese AUS-10 Steel Blade – Superior sharpness and edge retention with a hardness of HRC 59±.
✅ Sanmai Forged Construction – Traditional layered steel for enhanced durability.
✅ 210mm Double-Bevel Blade – Versatile enough for slicing, dicing, and intricate cuts.
✅ Olive Wood Wa Handle – Ergonomic, lightweight, and comfortable grip with a refined aesthetic.
✅ Free Custom Logo Engraving – Personalize your knife with a company logo, name, or special message at no extra cost.
A Premium Corporate Gift for the New Year 🎁
Looking for a sophisticated corporate gift? The Kiritsuke Bunka Knife makes an elegant and practical gift for employees, clients, or business partners. With free engraving, you can add your company’s logo or a personal touch, making it a truly memorable gift for the New Year.
Order Yours Today!
Make a lasting impression with a custom-engraved Kiritsuke Bunka Knife—a gift that blends functionality and elegance. Shop now and personalize your order for free!
📩 For bulk orders and corporate gifting inquiries, contact us at info@knifeforest.com.
| Weight | 0.5 kg |
|---|
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To keep your fine cutlery performing at the highest level and to maintain its striking beauty, follow these tips for how to best use and care for your knife.
- Handwash in warm water and towel dry.
- A good cutting board will help retain a sharp edge for substantially longer. Softwoods, such as teak, are preferred.
- Do not cut frozen foods and bones unless it's meat cleaver.
- Never use your knife as a screwdriver or hammer.
- Use a sharpening stone, not honing steel, to re-sharpen your knives.
- It is best to store your blades in a wooden block, in-drawer knife tray, sheath, or knife case. Do not store your knives unsheathed in a drawer.
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