SAKAI KIKUMORI (KURO) 180mm Bunka PRESERVING PANS It makes easy work of

It makes easy work of whisking egg yolks over simmering water to get that perfect custard

The shape is deep enough to hold liquid for poaching

This fermented chilli paste (called Kanzuri after the family who produces this paste) is made by the artisan producer Tojo in an alpine region of Niigata Prefecture

This certification guarantees authenticity and quality to consumers

SAKAI KIKUMORI (KURO) 180mm Bunka PRESERVING PANS It makes easy work ofThe Bunka is a type of Santoku. The name Santoku means three virtues in Japanese, which represents the three main tasks this knife was meant to perform slicing, dicing and chopping. It has a more subtle curvature to the cutting edge and a shorter blade length than the Gyuto, making it ideal for everyday home use. The Bunka has an acute angle knife tip known as 'kiritsuke', or K tip. The K tip is very handy for detailed knife tasks. However, the user