Kuro Kuma Black Forged 170 Bunka - Wenge

Kuro Kuma Black Forged 170mm Bunka

A bunka is an ancient version of the modern day santoku, that can be used for a multitude of cutting tasks.

Kuro Kuma Black Forged Knives

These forged blades from Kuro Kuma have a core of Blue 2 carbon steel that has been tempered to high hardness for excellent edge retention. The stainless-steel cladding is lightly textured with the blacksmiths hammer and bears the blackened surface from the forging and quenching process. This helps with food release and the stainless cladding makes for easier maintenance. 

The overall feel is rock solid to give you extra confidence when cutting.

Chef's Armoury have combined forged Japanese blades with unique Australian hardwoods to create the Kuro Kuma brand. The philosophy is simple - stylishly forged chef knives that are sharp, yet robust enough for a daily drive.

• Reliable workhorse knives
• Hammer forged Aogami carbon steel
• Clad in stainless steel for easy care
• 50/50 edge grind suitable for left and right handed users
• As all knives are handmade the pattern will vary from blade to blade
• Australian made wenge wood handles

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Note: Over time a natural patina will form on the exposed edge of carbon steel. The edge will change colour. This is the nature of carbon steel. For maintenance we recommend camellia oil and rust cleaner. Read the Care Instructions tab.

Add the Kuro Kuma Black Forged chef knife to your collection.

Knife care for carbon steel stainless clad knives

• Never put in the dishwasher.
• The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• A grey/black patina will form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.