Product description
ABOUT THE CARBON 8" BUNKA CHEF'S KNIFE
The Messermeister Carbon Chef's Knife is the most versatile knife in the kitchen as well as the most used knife by professional chefs. The broad bladed knife features a spine which gradually tapers to the cambered, cutting edge and creates a pointed tip. Because of this geometry, this is the one knife that should be well balanced with weight distributed equally between the handle and the blade. The blade is shaped so that it can peel, trim, slice, dice, chop, mince, vegetables, fillet fish, and cut meat. Each part of the knife is designed to perform a different task.
Our “Bunka” style Chef’s knife 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. Our 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
• Handcrafted in Maniago, Italy
• Performance Design
• Bohler K110 High Carbon Steel with a Ceramic Stonewash Finish
• Resin-stabilized Wood Handles
• 15 Degree Cutting Edge
• The Knife for Life Warranty
SPECS
• Handcrafted in Maniago, Italy
• Rockwell: 61.3-61.7
• Edge: 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)
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.
