The Yoshikin company complements its Global line with a series of traditional Japanese knives: Bunmei. The blade is forged in special CROMOVA 18 molybdenum-vanadium steel hardened and tempered to 56-58 degrees Rockwell and have a special satin finish that favours the release of food from the blade. The handle is traditional Japanese, made of wood (Hinoki wood) and faceted which allows a firm grip to improve cutting precision. A characteristic feature of this line is the asymmetrical sharpening, as per Japanese tradition. The Bunmei consists of 4 basic models made in different sizes: the Usuba for cutting vegetables; the Deba, the traditional Japanese axe, used for precision cuts but also for breaking small bones or bones; the Yanagi Sashimi and the Taco Sashimi for filleting fish thanks to the long, narrow blade.

TECHNICAL DATA:

• Total length: 31.5 cm
• Blade length: 18 cm
• Blade material: Japanese molybdenum vanadium steel  
• Handle material: Hinoki Wood

The handle has an ergonomic shape and is made of ‘Honki’ wood, which offers an excellent grip.