Cocobolo & Bog Oak Bunka
A new style of knife from me, and one that I have really enjoyed making, this oversize Bunka means business.
The blade is stout, thick at the handle but tapering beautifully to a fine tip, and forged from fully stainless steel. The ‘Brute de Forge’ finish reveals damascus cladding that wraps the super high performance Super Gold 2 steel core, a steel renowned for it’s ability to take a razor sharp edge whilst maintaining superb edge retention.
I have shaped and sharpened the bevel and edge entirely on stones, with a subtle convexity for excellent food release. The edge is finished on a 3000 grit Naniwa synthetic stone, for an excellent balance between polished sharpness, and the ‘toothiness’ that is needed for all-round food prep.
For the handle, I chose a stunning piece of Cocobolo, with a brown and black Micarta spacer and Bog Oak bolster, shaped in a traditional octagonal style with some added extra length to balance the long blade. It’s a handle which you just can’t go wrong with - comfortable and versatile at the same time.
It’s a big knife at 250mm long, 70mm tall and 342g in weight, almost somewhere between a cleaver and a typical chef knife, with a long and relatively flat belly for precise and powerful push and slice cutting. It likes to be used at a steady pace, letting the size of the knife do a lot of the work for you is the most rewarding way to work with this knife.
Put all this together and you have a knife that has been designed and built to be seriously used and abused all day long in the kitchen.
Details
Blade length • 250mm
Overall length • 410mm
Blade width at choil • 5mm
Blade width 1” from tip • 1.2mm
Blade height at heel • 70mm
Blade Material • Fully stainless, damascus clad Super Gold 2 core @ 62HRC
Handle Material • Cocobolo, Micarta & Bog Oak
Grind • Double, convex
Weight • 342g
* Please note, depending on the screen you are looking at the pictures on, colours and shades may appear slightly differently in real life
A new style of knife from me, and one that I have really enjoyed making, this oversize Bunka means business.
The blade is stout, thick at the handle but tapering beautifully to a fine tip, and forged from fully stainless steel. The ‘Brute de Forge’ finish reveals damascus cladding that wraps the super high performance Super Gold 2 steel core, a steel renowned for it’s ability to take a razor sharp edge whilst maintaining superb edge retention.
I have shaped and sharpened the bevel and edge entirely on stones, with a subtle convexity for excellent food release. The edge is finished on a 3000 grit Naniwa synthetic stone, for an excellent balance between polished sharpness, and the ‘toothiness’ that is needed for all-round food prep.
For the handle, I chose a stunning piece of Cocobolo, with a brown and black Micarta spacer and Bog Oak bolster, shaped in a traditional octagonal style with some added extra length to balance the long blade. It’s a handle which you just can’t go wrong with - comfortable and versatile at the same time.
It’s a big knife at 250mm long, 70mm tall and 342g in weight, almost somewhere between a cleaver and a typical chef knife, with a long and relatively flat belly for precise and powerful push and slice cutting. It likes to be used at a steady pace, letting the size of the knife do a lot of the work for you is the most rewarding way to work with this knife.
Put all this together and you have a knife that has been designed and built to be seriously used and abused all day long in the kitchen.
Details
Blade length • 250mm
Overall length • 410mm
Blade width at choil • 5mm
Blade width 1” from tip • 1.2mm
Blade height at heel • 70mm
Blade Material • Fully stainless, damascus clad Super Gold 2 core @ 62HRC
Handle Material • Cocobolo, Micarta & Bog Oak
Grind • Double, convex
Weight • 342g
* Please note, depending on the screen you are looking at the pictures on, colours and shades may appear slightly differently in real life
A new style of knife from me, and one that I have really enjoyed making, this oversize Bunka means business.
The blade is stout, thick at the handle but tapering beautifully to a fine tip, and forged from fully stainless steel. The ‘Brute de Forge’ finish reveals damascus cladding that wraps the super high performance Super Gold 2 steel core, a steel renowned for it’s ability to take a razor sharp edge whilst maintaining superb edge retention.
I have shaped and sharpened the bevel and edge entirely on stones, with a subtle convexity for excellent food release. The edge is finished on a 3000 grit Naniwa synthetic stone, for an excellent balance between polished sharpness, and the ‘toothiness’ that is needed for all-round food prep.
For the handle, I chose a stunning piece of Cocobolo, with a brown and black Micarta spacer and Bog Oak bolster, shaped in a traditional octagonal style with some added extra length to balance the long blade. It’s a handle which you just can’t go wrong with - comfortable and versatile at the same time.
It’s a big knife at 250mm long, 70mm tall and 342g in weight, almost somewhere between a cleaver and a typical chef knife, with a long and relatively flat belly for precise and powerful push and slice cutting. It likes to be used at a steady pace, letting the size of the knife do a lot of the work for you is the most rewarding way to work with this knife.
Put all this together and you have a knife that has been designed and built to be seriously used and abused all day long in the kitchen.
Details
Blade length • 250mm
Overall length • 410mm
Blade width at choil • 5mm
Blade width 1” from tip • 1.2mm
Blade height at heel • 70mm
Blade Material • Fully stainless, damascus clad Super Gold 2 core @ 62HRC
Handle Material • Cocobolo, Micarta & Bog Oak
Grind • Double, convex
Weight • 342g
* Please note, depending on the screen you are looking at the pictures on, colours and shades may appear slightly differently in real life