Chef/Bunka Knife 210 mm Dellinger 49 Layers ZDP189

Product detailed description

Bunka Dellinger® 49 layers ZDP189 chef's knife

Bunka knife – a knife with Japanese precision and an aggressive tip. Bunka Bocho, often shortened to Bunka, is a traditional Japanese kitchen knife that combines the versatility of a Santoku knife with a sharper and more aggressive tip. This shape is ideal for precise cutting, chopping and slicing a wide range of ingredients, from meat and fish to vegetables and herbs.

It is made of layered Damascus steel with an extremely hard core of premium powdered steel ZDP-189, which achieves a hardness of up to HRC 65–67. This allows the knife to retain its extreme sharpness for a long time and minimises the need for frequent sharpening. Each piece is unique – the blade with 49 layers of Damascus steel creates a beautiful wavy pattern that highlights the craftsmanship of experienced knife makers. The handle is made of luxurious stabilised wood resin, complemented by elegant resin and metal rings. The hexagonal shape of the handle ensures a secure and comfortable grip for both right- and left-handed users.

Characteristic features of the Bunka knife:

Kirinuki blade (K-Tip) – A distinctive, pointed blade with an aggressive angle at the tip, allowing for precise cuts and fine work when slicing or boning.

Versatile use – Ideal for slicing, chopping and fine food preparation, whether meat, vegetables or herbs.

Wider blade – Allows for easy crushing of garlic, transferring of chopped ingredients and a comfortable grip for the ‘pinch grip’ technique.

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We do not recommend washing the knives in the dishwasher if you want them to stay sharp and beautiful for a long time. Hand washing is ideal as it is gentler on the knife.

Dellinger Bunka knife parameters:

Rules for working with a knife Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately. Do not use the knife as a crowbar and avoid bending it. Do not use the knife as a screwdriver or as a substitute for other tools. Protect the knife from falling or bumping.

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Choose the right grinding tools

Grinding stone (whetstone) - the best choice for sharpening knives made of 1.4116 steel. Use a stone with a grit of around 1000 grit for basic grinding and around 3000-6000 grit for finer finishing and final sharpening.
Grinding rod (sharpener) - to maintain sharpness between grinds, you can use a sharpening rod to straighten the blade without removing material.
Stretching grinder - a great helper for quick and easy maintenance of common kitchen knives. Although not as precise as grinding on a grindstone, its advantages are speed, simplicity and convenience. For most home users, this is an excellent option for keeping knives sharp without the need for more complicated sharpening.

Cleaning a kitchen knife: every knife deserves care. Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it does not rust the blade, but the particles attached to the blade. It is better to take care of your knife and wash and oil it after use.