Bunka 190mm "C" Grind Go Mai 1.2562
Another beautiful full tang blade from Tobias Hangler. This time in the form a 190mm Bunka. Featuring a “C” grind for improve cutting performance and food release. Tobias’s knives are all forged with a performance first perspective. With a degree in metallurgy each knife features best in class heat treatment, geometry and fit and finish. Just ask Benjamin Kamon and he will tell you that that the heat treatment process he uses on his knives was developed in collaboration with Tobias. Anyway, enough about the nerdy stuff.
The blade, blacked out and satin polished, looks amazing. Three layers of 1.2562 premium German tool steel are separated by a nickel shim that provides a striking contrast. Reaching back for the handle we find a very tasteful stabilised poplar burl, which has been dyed in natural blue and cream hues. The burl has a beautiful figure and is full of eyes, its stunning!
Fastened with 6 stainless pins the scales are shapes with a very ergonomic profile that feel amazing in the hand and the full tang construction gives the knife a very satisfying weight to it.
Balanced for a pinch grip the blade has a delightful edge profile, the knife is pleasure to use on the cutting board. We are sure that whoever snaps this one up will find it a joy to use for many years to come.
Blade Type: Bunka
Edge Length: 190mm
Spine Heel: 3.07mm
Spine Mid: 3.05mm
Spine Tip (20mm before): 1.06mm
Blade Height: 54.14mm
Cutting Edge Steel: 1.2562
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish
Handle Construction: Full Tang
Handle Materials: Stabilised Poplar Burl
Saya Included: No
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.