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Harukaze G3 Bunka 165mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then add a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Made in Tosa, Japan
Brand: Harukaze
Construction: Hammer Forged San Mai
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.2 oz / 120g
Blade Length: 175mm
Overall Length: 313mm
Spine Thickness at Heel: 2.1mm
Blade Height at Heel: 43.3mm
Photos By Gustavo Bermudez
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) ExcellentPosted By: Steve
2 people found this review helpful
Wow, what a beautiful knife. Razor sharp out of the box. Fit and finish are perfect, with no rough grinds around the choil. Very comfortable to hold and use, and it just glides through ingredients. Fast shipping and great service from CKTG. This blade is a steal for $99.
2 people found this review helpful
Wow, what a beautiful knife. Razor sharp out of the box. Fit and finish are perfect, with no rough grinds around the choil. Very comfortable to hold and use, and it just glides through ingredients. Fast shipping and great service from CKTG. This blade is a steal for $99.
Nice BunkaPosted By: Martin
2 people found this review helpful
Having had a positive experience with my Harukaze AS Nakiri, I bought this knife (with the sharpening service) for my son who is a home cook and has no experience with Japanese knives. He called this Bunka “a joy to use”. Harukaze seems to give great bang for the buck.
2 people found this review helpful
Having had a positive experience with my Harukaze AS Nakiri, I bought this knife (with the sharpening service) for my son who is a home cook and has no experience with Japanese knives. He called this Bunka “a joy to use”. Harukaze seems to give great bang for the buck.
Customer service Posted By: Larry Johnson
7 people found this review helpful
I just ordered a Harukaze bunka that had been returned. I had questions about a saya so I called the business. Got to talk with Mark Richmond personally. He answered all my questions and I was so impressed by his product knowledge and utmost professionalism I made an additional purchase and added a denim strop, magnetic base, and diamond spray.
I am confident in the products I purchased, but so impressed by the customer service that I will be a lifelong customer. It is rare in today’s economy to have merchants that you want to support. I am a working chef and I take my knives and knife maintenance very seriously.
7 people found this review helpful
I just ordered a Harukaze bunka that had been returned. I had questions about a saya so I called the business. Got to talk with Mark Richmond personally. He answered all my questions and I was so impressed by his product knowledge and utmost professionalism I made an additional purchase and added a denim strop, magnetic base, and diamond spray.
I am confident in the products I purchased, but so impressed by the customer service that I will be a lifelong customer. It is rare in today’s economy to have merchants that you want to support. I am a working chef and I take my knives and knife maintenance very seriously.
Worry-Free Push CutterPosted By: JC
8 people found this review helpful
From generally observing my family in Tokyo, I've noticed that nobody rock chops. They push cut with a santoku or bunka, and chop with a nakiri. Rock chopping a good bunka can result in chipping the blade. My wife can mow through a handful of green onions with a nakiri in seconds, whereas I prefer push cutting. I've shaved my knuckles one too many times. This bunka is a bit on the smaller side as bunka knives go, but is adept at cutting vegetables -- much better than my santoku. The pointed tip is great for garlic and other fine work. I can often cook an entire dinner without reaching for another knife.
The blade's edge profile is curved just enough to allow for an accurate thrust. The blade appears to have begun its life as a G3 plate knife which then had a softer stainless hammered to its exterior. It's pleasant to look at, but if you are used to hammer-forged steel knives you might be a little disappointed. The traditional wa handle is nothing special, but it gets the job done. The tang is nicely glued, which should prevent water intrusion into the handle.
This particular bunka has a G3 stainless steel core, which I've found to sharpen like a White #1 or #2. It does have a tendency to gum up the stone, but it isn't extreme. It holds its edge well. It's a great little push cutter that is worry-free thanks to its stainless construction. This little bunka has become my "go to" in the kitchen. It's a great little workhorse.
8 people found this review helpful
From generally observing my family in Tokyo, I've noticed that nobody rock chops. They push cut with a santoku or bunka, and chop with a nakiri. Rock chopping a good bunka can result in chipping the blade. My wife can mow through a handful of green onions with a nakiri in seconds, whereas I prefer push cutting. I've shaved my knuckles one too many times. This bunka is a bit on the smaller side as bunka knives go, but is adept at cutting vegetables -- much better than my santoku. The pointed tip is great for garlic and other fine work. I can often cook an entire dinner without reaching for another knife.
The blade's edge profile is curved just enough to allow for an accurate thrust. The blade appears to have begun its life as a G3 plate knife which then had a softer stainless hammered to its exterior. It's pleasant to look at, but if you are used to hammer-forged steel knives you might be a little disappointed. The traditional wa handle is nothing special, but it gets the job done. The tang is nicely glued, which should prevent water intrusion into the handle.
This particular bunka has a G3 stainless steel core, which I've found to sharpen like a White #1 or #2. It does have a tendency to gum up the stone, but it isn't extreme. It holds its edge well. It's a great little push cutter that is worry-free thanks to its stainless construction. This little bunka has become my "go to" in the kitchen. It's a great little workhorse.
