The bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.

Aoniko, or Blue Steel #2, is one of the most common high-carbon steels found when looking at Western-style, double-bevel Japanese kitchen knives. Similar to Shirogami #2, the composition of Aoniko is 1.0-1.2% carbon. Tungsten and chromium are added to increase durability and abrasion resistance. Generally speaking, the differences between Aogami (Blue Steel) and Shirogami (White Steel) are that it is harder to break, and the sharpness lasts longer. Additionally, it is said that Shirogami or White Steel is easier to sharpen compared to Aogami or Blue Steel due to the addition of the tungsten.

Weight: 152g

Handle Material: #Bladesknivesnstuff Oval octagon stabilized wood, olive tree root butt & spacer, maple collar

Handle Length: 135mm (5.3")

Blade Length: 174mm (6.8")

Blade Depth: 52mm

Thickness at spine: 2.4mm

Thickness at tip: 0.1mm

Cutting Edge: Double 50/50

Blade Material: Shirogami #2 (white carbon steel) with carbon steel cladding (honwarikomi tsuchime kurouchi hongasumi sharpening)

Hardness (Rockwell scale): 62 - 63