![Masahiro NEO Bunka knife 165 mm [10503]](/_next/image/?url=https%3A%2F%2Fcookking.online%2Fwp-content%2Fuploads%2F2024%2F01%2F10966_1.webp&w=3840&q=75)
Masahiro NEO Bunka knife 165 mm [10503]
SKU: 10966
A flagship series of Masahiro knives. The knife is made of SG2 powder steel with a special hardness of 62 HRC. The edge is adorned with a line called Katana-Edge. The European-style handle is made of Pakka wood. Available with or without a metal bolster.
Description
Masahiro NEO Bunka knife 165 mm [10503]
The Masahiro NEO Bunka is a knife with a blade length of 165 mm. Functionally, it is similar to Chef's or Santoku knives and can successfully replace them in the kitchen. A wide blade, a slightly rounded cutting line, and a flattened spine create a recognizable Japanese design. A very characteristic feature of this type of knife is the inverted (slanted) tanto profile, emphasizing the tip. The knife's aesthetics attract attention from afar and are impossible to ignore.
The Masahiro NEO line combines top-quality steel with a traditional European handle. It is a true pleasure for anyone who expects perfect sharpness, Japanese blade design, and a traditional European handle. One of the best steels, namely *Super Gold 2 powder steel, was used for the production of this series.
Masahiro NEO knife blades are forged from 3-layer steel, where the core is SG2 steel and the outer soft layer is SUS410L steel. This construction creates a characteristic line on the blade, called Katana-Edge. This embellishment originates from traditional Japanese sword making. Over time, the blade line may darken slightly, which will further highlight the Far Eastern character of the knife.
The knife handle is made of laminated wood with beautiful black grains. It is resin-impregnated wood, which provides excellent protection against moisture. The knife handle is attached to the tang with three rivets. The perfectly profiled handle shape is ergonomic and fits comfortably in the hand. At the bottom of the handle there is a steel ring that additionally protects the wood from dirt and facilitates cleaning and maintenance of the knife.
The knives are sharpened asymmetrically 80/20. This means that the cutting edge is shifted to one side of the knife's axis. The advantages of asymmetrical sharpening include a cutting edge that is up to 35% thinner than a symmetrical blade, making it much sharper.
* SG2 (Super Gold #2) powder steel with a high chromium content (up to 16%) boasts excellent corrosion resistance. It is created through a complex process where extremely fine steel nanoparticles are combined, heated, and formed into the desired shape. This manufacturing method differs completely from “traditional” smelting and allows for steel with much better performance parameters. A high carbon content (up to 1.45%) allows the knife to be hardened to a high hardness, thus providing above-average resistance to dulling.