{"product_id":"b0fxgmj8n5","title":"YOSHIDAHAMONO Bunka Knife 190mm – Aogami #2 Carbon Steel HRC 66–67 | Full Tang Zelkova Handle | 15-Degree Edge, Double-Edged Japanese Chef Knife, Made in Japan","description":"\u003cdiv\u003e\n\u003ch1\u003eAbout This\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eSharpness that changes prep: most kitchen knives crush tomatoes, bruise herbs, and drag through fish skin; this blade glides through all three — Aogami #2 carbon steel hardened to HRC 66–67 and sharpened to 15 degrees per side holds a finer, longer-lasting edge than stainless Japanese knives at HRC 60–62; harder steel means a thinner grind and more precise cuts; the difference is immediate from the first use and the edge stays that way through extended daily cooking\u003c\/li\u003e\n\u003cli\u003eVersatility without the bulk: a standard 8-inch chef knife is too long and round-tipped for precision detail work; the 190 mm Bunka handles the full range — julienned vegetables, scored fish, minced herbs, sliced boneless meat — then shifts to fine scored cuts and detailed work with the reverse tanto tip where a gyuto becomes clumsy; shorter and more maneuverable for tight boards and one-handed tasks; double-edged grind for right- and left-handed cooks\u003c\/li\u003e\n\u003cli\u003eBalance that disappears in your hand: at 156 g (5.5 oz), this knife is light enough to forget you are holding it during long prep; full-tang Zelkova (Keyaki) wood handle means the blade steel runs the full length — no flex, no wobble, no movement between blade and handle; the oval cross-section provides natural grip without gripping pressure for both right- and left-handed cooks; Zelkova is a traditional Japanese handle wood chosen for low weight and natural surface grip; overall length 13.2 inches (33.5 cm)\u003c\/li\u003e\n\u003cli\u003eCarbon steel is a choice, not a compromise: serious knife-makers use Aogami #2 because it reaches HRC 66–67 — harder and sharper than stainless can achieve; the exchange is simple: hand wash, dry immediately, apply food-safe camellia oil occasionally; in return the blade develops a natural blue-grey patina that hardens and protects the steel over time; sharpen on a whetstone only — ceramic honing rods chip the edge at this hardness; produced in Japan by YOSHIDAHAMONO\u003c\/li\u003e\n\u003cli\u003eFor cooks who have outgrown average knives: this is the knife for someone who has stopped blaming their ingredients and started questioning their tools — and for anyone buying a gift for that person; suitable for birthdays, Father's Day, Christmas, housewarming, and culinary school graduation; this is not an upgrade within the same category — it is a step into a different one entirely\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003eOverview\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Material : High Carbon Steel\u003c\/li\u003e\n\u003cli\u003eBrand : Grumpy Dad CO\u003c\/li\u003e\n\u003cli\u003eColor : Bunka Keyaki\u003c\/li\u003e\n\u003cli\u003eHandle Material : Wood\u003c\/li\u003e\n\u003cli\u003eBlade Edge : Plain\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"GRUMPYDADCOCompany","offers":[{"title":"Default Title","offer_id":52735740444853,"sku":"B0FXGMJ8N5","price":209.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1015\/9452\/9973\/files\/61PgBoAhLsL._AC_SX679.jpg?v=1782324718","url":"https:\/\/kitchensupplypilot.com\/products\/b0fxgmj8n5","provider":"KitchenSupplyPilot","version":"1.0","type":"link"}