KOTAI Bunka Collection Paring Knife · 3.5 Inch

Bunka Paring, 3.54'' blade. The paring knife is the most-used knife in a kitchen, right after the chef knife or Gyuto.

While almost everything on the cutting board can be done with the chef knife, all precise, off-the-board cutting tasks are performed with the paring knife.

Bunka (文化) means “culture” in Japanese. The name derives from its traditional use in making cultural cuisine in Japanese homes.

Just like the common paring knife, the Bunka paring knife has a small blade with a flat profile; however, their blade tips are shaped very differently. Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade.

Japanese precision, Western robustness.

The best of both worlds.

• 100% handmade
• Ultra-sharp Japanese 440C high-carbon stainless steel
• Hidden full tang
• Ebony handle
• HRC hardness: 60 +/-1
• Weight: 82g
• Perfectly balanced
• Stainless
• Bamboo Saya (sheath or blade cover) included with each knife
• Lifetime warranty

The signature octagonal handle is made of rare ebony wood, a beautiful dark natural wood famous for its hardness and ability to age well. The Bunka paring knife features a Tsuchime (hammered) blade for aesthetics and performance, and a hidden full tang for optimal balance and durability.

Besides its aesthetic appeal, the “Tsuchime” (槌目) (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Its 1.5 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.

Forged with Japanese 440C high-carbon stainless steel, the KOTAI Bunka paring knife's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance.

Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.