Bunka 180mm 14C28N Stainless
The first stainless blade from Oliver Märtens to come to Modern Cooking. Forged in Sandvik 14C28N Stainless Steel. A premium stainless steel with excellent edge performance, high hardness and corrosion resistance. The steel is easy to sharpen and maintain, and at 62HRC it holds a fantastic edge. Speaking of edges, this razor is sharp and super thin behind the edge, with a geometry that provides leverage and power. The overall blade feels light, nimble yet powerful and combined with that super sharp edge, it is lethal!
Oliver has made some minor cosmetic tweaks on this bunka that result in a very elegant aesthetic and the fit and finish is beyond perfect.
A touch of brute de forge at the ricasso with an otherwise super clean finish pairs beautifully with the classic oel knives handle in stabilised walnut with V2A bolster. It’s a tan coloured beauty with stunning figure and a lovely cluster of knots towards the butt.
As with many of the artisans we work with, here at Modern Cooking, we are always left wanting more from Mr Märtens, his knives are a pleasure to work with and feature some of the most thoughtful, and clean performance first design around.
Blade Type: Bunka
Core Steel: 14C28N Stainless
Blade Finish: Mono Steel
Spine Heel: 2.5mm
Spine Mid: 1.88mm
Spine Tip (20mm before): 1.1mm
Blade Height: 58mm
Tang Type: Hidden
Handle Type: Bespoke
Handle Material: Stabilised Walnut & V2A
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.
Tips on sharpening you knives
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.