CARBON 8 INCH BUNKA CHEF'S KNIFE

Messermeister's “Bunka” style Carbon Chef’s knife is designed with an aggressive stance for tip-down cutting.  Its wide blade has a continuous rocker from tip to heal to produce an effortlessly smooth glide across a cutting board. The offset handle keeps the center of gravity below the grip for optimal stability. Control surfaces milled into the blade and handle provide multiple anchor points for a variety of grips.

Serious cooks demand Carbon steel for serious sharpness.  Much harder and tougher than stainless alloys, Carbon steel holds an edge longer and can be easily restored. They have refined the surface of these Carbon blades with a ceramic stonewash finish to improve stain resistance and a smoother cutting experience.  Each blade shape is precision ground with unique geometry to enhance its intended use.  

Messermeister has created a radical new performance-driven design to optimize the extreme cutting ability of their Carbon steel blades. The high handle position maximizes comfort with a ramped bolster and integrated control surfaces that guide the users hand to the perfect mounting position.  The beautiful handle material is made from ultra-tough Spanish hardwood shavings stabilized with non-phenolic, natural resins.

• Handcrafted in Maniago, Italy
• Carbon Steel Blade with Ceramic Stonewash Finish
• Resin-stabilized Wood Handles
• 15 Degree Cutting Edge
• The Knife for Life Warranty 

If you are ready to experience the performance of Carbon Steel, there are a few simple rules to follow around use and care.

• Hand wash and towel dry thoroughly.  No Dishwashers…don’t even think about it.
• Clean right away, especially when cutting salty or acidic foods like tomatoes and citrus.
• Regularly apply a light coat of mineral oil (or cooking oil) to the blade using a paper towel.

Over time, Carbon-rich steel naturally forms a protective patina that is normally charcoal-colored from the dark iron oxide that forms on the surface.  However, if there is sufficient oxygen and moisture present, the patina forms too quickly and the iron oxide can be converted to hydrated ferric oxide which produces the red rust color.  Hydrated ferric oxide does not protect surfaces, it corrodes them, and needs to be removed and neutralized.

When caught early, removing red surface rust is easy to do. Products like Flitz and Barkeeper’s Friend have light abrasives and a neutralizing agent in them, as well as a chemical which reverts the destructive ferric oxide back into the good iron oxide.  If you don’t have access to these chemicals, lightly scouring the surface with a nylon brush and Baking Soda can also do the trick.

For extra measure, remember to put a light coat of mineral oil on the metal surfaces which will disperse any moisture and protect your knife, giving that protective patina time to form and do what it is supposed to. 

Acids like bleach, citric, vinegar or salt are common in the kitchen and with enough time in contact with a blade, these all can be catalysts for corrosion, especially if there is heat involved as well. Avoid contact with these kinds of agents, especially when your knife is new.