Kikuichi White Carbon Kiritsuke Bunka

White #2 Carbon Steel is highly regarded for its ability to achieve an incredibly sharp edge and its ease of sharpening. It offers superior edge retention, though it is more reactive than stainless steel and requires careful maintenance.

The Kiritsuke tip is designed for precision work, such as fine dicing, scoring, or delicate vegetable prep. Its pointed profile allows for better control during intricate tasks compared to a standard rounded bunka or chef's knife tip.

Because this is a carbon steel knife, you must wipe it completely dry immediately after every use. Avoid leaving it wet or in contact with acidic foods for extended periods, and consider applying a light coat of food-safe mineral oil if storing it for a long time.

A patina is a natural, non-rust oxidation layer that will develop on the blade over time as it reacts with food. This is a normal process for high-carbon steel and actually helps protect the metal from more aggressive forms of corrosion.

Yes, the included saya is highly recommended for storage. It protects the sharp edge from damage and keeps you safe when reaching into a drawer or knife roll, especially since carbon steel edges are quite delicate.

At 150mm, this knife is compact and agile, making it ideal for smaller cutting tasks, fruit preparation, and detailed work. It is an excellent choice for those who prefer a nimble, lightweight tool over a larger, heavier chef's knife.