Mini Bunka コブンカ

VEGETABLE CHOPPER (5½”/14CM)

MULTIPURPOSE, SUITABLE FOR SMALLER ITEMS

Sale price$307.00

The 'Bunka' is a less well-known Japanese blade profile characterised by its cut-off diagonal tip. Our 14cm 'Mini' version is extremely versatile, providing a smaller and more agile alternative to the Santoku. The Mini Bunka is perfect for chopping small fruit and veg. The tip is also great for meat and fish.

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Handmade in Seki

Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.

OUR STEELS

We have worked with our partners in Seki to create TOG’s unique 21 and 17 layer steels. These contain alternating layers of antimicrobial copper which give TOG knives their distinctive stripes. Like a Samurai sword, these steels have a hard central core steel for sharpness, surrounded by softer steel layers for strength.

KEBONY MAPLE HANDLES

The handle of a knife is every bit as important than the blade. Ask a chef. We believe our handles are as comfortable as any in the world. We designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together – a key aspect of Japanese culture – we have laser etched a 600 year old pattern on to each handle as a grip.


Matthew Pennington talks about the TOG Mini Bunka and shows us what it can do. Matthew is co-founder of the Ethicurean Restaurant in Somerset, one of 18 restaurants in England to be awarded a Green Michelin Star in 2021.



"If you are looking to invest in only one quality knife in your lifetime, you should seriously consider a TOG.""

GRAHAM GARRETT

Chef/Owner, The West House Restaurant, Kent (Michelin Star)

WHAT CHEFS SAY

Know your knife

Technical overview

Antimicrobial copper layers give TOG blades their distinctive stripes

Roll-forged 21-layer ridiculously sharp blade

Laser etched logo can’t wear off

Stays sharp due to Acuto 440 high carbon Japanese steel cutting edge

Bolster for better balance and durability

3-rivet construction for durability

Handle laser engraved with 600 year old Japanese pattern

Kebony Maple wood – a sustainable and more durable alternative to tropical hardwoods

Unique handle scoop feature for unbeaten comfort and control

“Full tang” construction (blade extends length of handle) for strength

Length of cutting edge 140mm
Overall length 265mm
Blade depth 44mm
Weight 139g
Layers 21
Number of metals in blade 3
Core steel ACUTO 440
HRC (Rockwell hardness of core steel) 59±1

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