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Messermeister

Carbon - 8 Inch Bunka Chef's Knife

Carbon - 8 Inch Bunka Chef's Knife

$229.95 USD
$229.95 USD
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The “Bunka” style Carbon Chef’s knife from Messermeister is designed with an aggressive stance for tip-down cutting. Its wide blade has a continuous rocker from tip to heal to produce an effortlessly smooth glide across a cutting board. The offset handle keeps the center of gravity below the grip for optimal stability. Control surfaces milled into the blade and handle provide multiple anchor points for a variety of grips. 

Features:
  • Rockwell: 61.3-61.7
  • Approximately 15 degrees, double bevel
  • Blade Thickness: 2.5mm Spine
  • Blade Length: 8.5"
  • Handle Length: 4.75"
  • Overall Length: 13.25"
  • Blade Height: 2"
  • Weight: 8.6 oz. (246g)
  • Bohler K110 High Carbon Steel with a Ceramic Stonewash Finish
  • Resin-stabilized Wood Handles
  • 15 Degree Cutting Edge
  • The Knife for Life Warranty
  • Handcrafted in Maniago, Italy
    Performance Design

Use and Care:

Carbon knives are sharp, but not fragile. Carbon steel is much tougher than stainless steel. It holds a fine edge up to twice as long and can be easily restored. 

Serious cooks rely on Carbon steel for blades that always perform at their best. To keep them looking great, follow these simple rules:

RULE 1

Hand wash and thoroughly dry them. 
Avoid using dishwashers.

RULE 2

Clean immediately, especially after cutting salty or acidic foods like tomatoes and citrus.

RULE 3

Regularly apply a light coat of mineral oil or cooking oil using a paper towel.
Over time, carbon steel forms a protective patina that is usually charcoal- colored. However, if exposed to oxygen and moisture, it can develop damaging red rust. To remove red rust, use products like Flitz or Barkeeper’s Friend, which have abrasives and a neutralizing agent. Alternatively, lightly scrub with a nylon brush and baking soda.

To protect your knife, apply a light coat of mineral oil to disperse moisture and allow the protective patina to develop. Avoid contact with corrosive agents like bleach, citric acid, vinegar, or salt, as they can cause corrosion, especially when the knife is new.
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