Elias Ahlström
Bunka 18 cm - stainless
$247.00
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Pickup currently unavailable at Kylvägen 8
Bunka is an all-purpose chef's knife. Its sharp angled tip makes it perfect for delicate cuts, such as onions, but it's also excellent for meat, fish, poultry, and vegetables.
This Bunka knife has a blade length of approximately +- 180 mm and a total length of approximately +- 320 mm including the handle. All these knives are handmade in our workshop, and variations in size and color may occur; we strive to make them as similar as possible, but each knife is unique!
The weight of the knife is around 130-140 grams.
Height at the heel approximately 53 mm.
The knife features a forged stainless steel blade, made of Swedish steel 14c28n from Sandvik. 14c28n is a high-quality steel that holds its edge well, becomes very sharp, and is easy to sharpen. The hardness of the steel is approximately 63 HRC.
The knife has an S-grind that provides excellent food release and is thin behind the edge, allowing effortless cutting. The blade has a fine, sharp belt-sanded finish.
Although the steel is stainless, make sure to dry it thoroughly after use and only hand wash.
You can choose from three different handle materials: old black oak, Swedish elm root, and locally harvested masur birch.
Manufacturer is Elias Ahlström, knife maker at Steel by Lundbergs.
Do you have any questions about the knife? Would you like more pictures? Feel free to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.