JCK Natures Blue Clouds AUS-8 Basic Series BCAP-9 Bunka (Kiritsuke) 190mm (7.4 inch, Royal Blue-Purple Pakka Wood Handle)

 Our “JCK Natures” house brand knives have proven to be some of our most popular knives. Each one of them has a unique appearance, fine characteristics and offers great value for money. Our JCK Natures knives are a fusion of the craftsman’s special artistic techniques and the magnificent scenery of almighty nature.

 The “Blue Clouds” knives have a simple design, an excellent standard of finish and a high quality AUS-8 Molybdenum Vanadium Stainless steel blade.

The AUS-8 High Carbon Stainless Steel blade has good rust-resistance and is fully hand sharpened on a water-cooled rotary whetstone to ensure high cutting performance (Double Bevel Edge 70/30 for Right Handed use).

 We recommend the Blue Clouds AUS-8 Stainless Steel Knives for first-time buyers of Japanese knives because they have good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.

 The Sophisticated Royal Blue-Purple Pakka Wood Handle Scales provide an impressive and stylish accent to the high quality stainless steel blade. Pakka Wood is strong, durable and resists both water and shrinkage.

 These high quality knives also feature a full-tang construction, a forged stainless steel bolster and stainless steel handle rivets.

 You can select the knife without blue lacquered Saya (Sheath/Scabbard) or with a matching blue lacquered Saya (Sheath / scabbard) at your preference. 

 We especially recommend our JCK Natures “Blue Clouds” knives to customers who are considering buying their first Japanese knife and anyone who wants to own a moderately priced, high quality, practical, attractive and very fashionable knife.

 This BCAP-9 Bunka Kiritsuke Knife has a stylish, practical Kiritsuke blade shape, which  is very capable of performing a wide variety of cutting tasks. 

 We especially recommend our JCK Natures “Blue Clouds” Knives to customers who are considering buying their first Japanese knife and want to own a moderately priced, high quality, practical, attractive and very fashionable knife.

 The Bunka (Kiritsuke) 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.

About Left Handed Version

This knife comes with 70/30 double bevel edge geometry for both right handed use.

Sorry. At this moment, left handed version is not available for these knives.

For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

Instructions & Maintenance

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• 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, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.