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.

This is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where "gold" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.

Weight: 123g

Handle Material: Wenge handle, ebony ferrule

Handle Length: 128mm (5")

Blade Length: 185mm (7.2")

Blade Depth: 48mm

Thickness at spine: 1.7mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with stainless cladding

Hardness (Rockwell scale): 59 - 60