There is something quite intriguing about the shape of a bunka. The combination of the tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut.Brand: Kohetsu
Line: Shinano
Blacksmith: It's a secret
Construction: San Mai
Edge Steel: Blue #2
HRC: 62
Knife Type: Bunka
Weight: 6.2 ounces
Blade Length: 212 mm
Blade Height: 49 mm
Spine Thickness 3.5mm
Grind: Even 50/50
Handle: Walnut Octagonal
Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Nice and awesomely sharp knife, April 19, 2024 Fantastic First foray into Japanese steel and I'm in love with this knife!Posted By: Michael - verified customer
4 people found this review helpful
Home cook and grill addict. This was my first time buying Japanese steel. What do I think? It is awesome! I love this knife. Yes, it's a bit more brittle than German steel simply based on the thin blade and amazing razor sharp edge. This knife is not to be used for hacking around on bone or frozen meats. But for regular slicing, dicing, and chopping meats and veggies, it's crazy good. And CKTG? Awesome. Fast shipping, great pricing, good service. Will be a repeat customer.
4 people found this review helpful
Home cook and grill addict. This was my first time buying Japanese steel. What do I think? It is awesome! I love this knife. Yes, it's a bit more brittle than German steel simply based on the thin blade and amazing razor sharp edge. This knife is not to be used for hacking around on bone or frozen meats. But for regular slicing, dicing, and chopping meats and veggies, it's crazy good. And CKTG? Awesome. Fast shipping, great pricing, good service. Will be a repeat customer.
