The Hitohira Imojiya TH Stainless Bunka 180 mm is part of Hitohira's TH Stainless series, produced in Seki, Gifu (Japan). Its blade is made of DSR-1K6 stainless steel, monosteel construction, with a polished finish (migaki). The Bunka profile is distinguished by its kiritsuke tip, which is versatile and precise. The knife has an octagonal ebony (Wa) handle, offering elegance and balance.
With a 180 mm blade, this Japanese knife is designed for versatile use: cutting vegetables, fruit, herbs, boneless meat, and even fish without bones. The Bunka profile allows for precise use thanks to its angular tip, ideal for detailed work.
The thin, lightweight blade easily penetrates food, allowing for smooth, controlled movements. DSR-1K6 steel ensures good corrosion resistance and easy maintenance. Its limitations: it is not intended for heavy-duty tasks (cutting bones or very hard foods), which could damage the cutting edge.
Do not put in the dishwasher. Sharpening must be done on suitable water stones to preserve the fineness of the edge. The handle, made of ebony, a dense and noble wood, requires little maintenance but must be protected from prolonged moisture.
The Hitohira Imojiya TH Stainless Bunka 180 mm is part of Hitohira's TH Stainless series, produced in Seki, Gifu (Japan). Its blade is made of DSR-1K6 stainless steel, monosteel construction, with a polished finish (migaki). The Bunka profile is distinguished by its kiritsuke tip, which is versatile and precise. The knife has an octagonal ebony (Wa) handle, offering elegance and balance.
With a 180 mm blade, this Japanese knife is designed for versatile use: cutting vegetables, fruit, herbs, boneless meat, and even fish without bones. The Bunka profile allows for precise use thanks to its angular tip, ideal for detailed work.
The thin, lightweight blade easily penetrates food, allowing for smooth, controlled movements. DSR-1K6 steel ensures good corrosion resistance and easy maintenance. Its limitations: it is not intended for heavy-duty tasks (cutting bones or very hard foods), which could damage the cutting edge.
Do not put in the dishwasher. Sharpening must be done on suitable water stones to preserve the fineness of the edge. The handle, made of ebony, a dense and noble wood, requires little maintenance but must be protected from prolonged moisture.
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