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Leszek Sikoń San Mai Bunka 190mm

$664.00 USD

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Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

Spicy White is a High-Carbon Steel, hardened to 64HRC by Leszek. It has great edge retention and toughness, and has been etched for corrosion resistance.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Leszek Sikoń

Originally from Poland, I came to the UK 14 years ago. I earnt a decent living as a middle manager in the retail yet this career left me feeling wholly unfulfilled. I knew that I wanted to create something that would last. I was used to getting dirty and working with my hands – so I was thrilled to learn that Hereford College of Arts ran a blacksmithing course. The next thing I knew, I’d quit my job and started training.

Since then I produced a series of superb artisan tools and knives, using age-old skills to produce modern objects of desire. My inspiration comes from the history and the traditional methods, getting to grips with hammer, tongs, and fire. For having these skills has paid off more than a career in retail ever would.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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