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This 170mm bunka from the Masakage Yuki line is a handy, multipurpose kitchen knife with a unique and interesting profile. The knife is constructed of a Hitachi Shirogami #2 carbon steel core, a steel capable of taking incredibly keen edges, wrapped in an easy to care for stainless steel cladding. The unique profile is accentuated by the refined yet rustic aesthetic and a high-quality fit and finish. Like all knives in the Masakge Yuki lineup, this knife is produced by Hiroshi Kato, a master blacksmith with over 50 years of knife-making experience. Shirogami #2 is a carbon steel knife and will patina with normal use or corrode if neglected.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.5 oz (128 g)
Edge Length: 174 mm
Total Length: 319 mm
Spine Thickness at Heel: 3.1 mm
Blade Height: 47.7 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) An awesome performing knifePosted By: Mark Stiles
I'm a bit newer to Japanese knives, but a lifelong knife addict in other arenas. This knife is incredible. I've only had it a few weeks, but VERY impressed. I will admit with my limited level of experience the VERY thin tip makes me a bit nervous about it's fragility, but the performance keeps me smiling. It came sharp out of the box, but I decided to put my own edge on it after week or two using a Suehiro Cerax 1000/6000, a strop and compound. It's scary sharp now. Though I've been well pleased with my other purchase from Chef Knives to Go, a 240mm G3 Gyuto, the White
I'm a bit newer to Japanese knives, but a lifelong knife addict in other arenas. This knife is incredible. I've only had it a few weeks, but VERY impressed. I will admit with my limited level of experience the VERY thin tip makes me a bit nervous about it's fragility, but the performance keeps me smiling. It came sharp out of the box, but I decided to put my own edge on it after week or two using a Suehiro Cerax 1000/6000, a strop and compound. It's scary sharp now. Though I've been well pleased with my other purchase from Chef Knives to Go, a 240mm G3 Gyuto, the White
