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We have been carrying some other Misuzu knives with the damascus cladding, now this is our first with carbon steel called SKS93 and clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell and it sharpens and performs similarly to Hitachi YCS3 carbon steel.
This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best-selling knives that Misuzu sells to their domestic customers over the past 70 years. Misuzu Knives are produced by a small family run blacksmith shop in Miki Japan. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.Maker: Misuzu
Location: Miki City, Japan
Construction: San Mai
Edge Grind: Even
Edge Steel: SKS93
Cladding: Stainless
Weight: 3.6 ounces
Blade Length: 158 mm
Total Length: 294 mm
Spine Thickness at Base: 1.6 mm
Blade Height: 48.3 mm
This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best-selling knives that Misuzu sells to their domestic customers over the past 70 years. Misuzu Knives are produced by a small family run blacksmith shop in Miki Japan. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
Reviews
11 review(s) WRITE A REVIEW (Reviews are subject to approval)
Amazing Budget Knife, September 30, 2022Posted By: K S
1 people found this review helpful
Picked this knife up after my first real Japanese knife, a Takamura Migaki. I pick this knife 9/10 times that I have to pick one to use. As long as I don’t need a larger knife for bigger veggies etc. this is my go to. Very sturdy, I don’t worry about chipping it and it glides through everything. Touched it up very easily on my Shapton 1000 and back to razor sharp. Only downside is the handle, but you can rehandle it easily yourself for less than $20. I recommend this to everyone as a phenomenal bargain on a good knife, just remember to keep it dry once used. Now the cheaper one is $75 and the one with nice handle is just under $100, I would just say get the next model up with better handle. Either way, the metal is what you’re paying for and you won’t be disappointed!
1 people found this review helpful
Picked this knife up after my first real Japanese knife, a Takamura Migaki. I pick this knife 9/10 times that I have to pick one to use. As long as I don’t need a larger knife for bigger veggies etc. this is my go to. Very sturdy, I don’t worry about chipping it and it glides through everything. Touched it up very easily on my Shapton 1000 and back to razor sharp. Only downside is the handle, but you can rehandle it easily yourself for less than $20. I recommend this to everyone as a phenomenal bargain on a good knife, just remember to keep it dry once used. Now the cheaper one is $75 and the one with nice handle is just under $100, I would just say get the next model up with better handle. Either way, the metal is what you’re paying for and you won’t be disappointed!
Amazing for the price Good knife
Epiphany timePosted By: Stephen V Franco - verified customer
Misuzu bunka is my initial foray in to hard steel, Japanese knives. OOTB sharpness was not impressive, but a few swipes on a Lasky pocket sharpener and it was one of the sharpest knives I've ever used. The shape and thinness of the blade are a revelation, using it is a joy and has changed vegetable prep from a chore to a joy, especially when someone is watching.
I've begun learning to sharpen using a modified Takeda method and the Misuzu has responded well, though I must say that the edge angle surface on one side was not entirely flat, so I'm also learning how to establish the long edge Japanese knives employ. That said, I was still able to get it really sharp and the edge is still being worked down.
Step from the handle to the ferrule is indeed pronounced and I had planned to work it down before I even got it, but TBH, I don't notice the step while using the knife.
I'm really glad I got it, and look forward to getting a proper set of wet stones to work with.
Misuzu bunka is my initial foray in to hard steel, Japanese knives. OOTB sharpness was not impressive, but a few swipes on a Lasky pocket sharpener and it was one of the sharpest knives I've ever used. The shape and thinness of the blade are a revelation, using it is a joy and has changed vegetable prep from a chore to a joy, especially when someone is watching.
I've begun learning to sharpen using a modified Takeda method and the Misuzu has responded well, though I must say that the edge angle surface on one side was not entirely flat, so I'm also learning how to establish the long edge Japanese knives employ. That said, I was still able to get it really sharp and the edge is still being worked down.
Step from the handle to the ferrule is indeed pronounced and I had planned to work it down before I even got it, but TBH, I don't notice the step while using the knife.
I'm really glad I got it, and look forward to getting a proper set of wet stones to work with.
Form meets functionPosted By: FisherMan1298 - verified customer
1 people found this review helpful
This knife is a work of art, just look at it. The colors are bold, vibrant and the wood and metal fit together flawlessly. NO rough edges, scratches, nothing but smooth perfection. Then I took it out of the box and WOW! is it sharp! That night's dinner was such fun to prepare with this knife gliding through veggies as well as steak tips like they were all jello. CKTG has found another blacksmith who cuts no corners and has the talent to get the most out of the best steels on the planet. Well done CKTG!
1 people found this review helpful
This knife is a work of art, just look at it. The colors are bold, vibrant and the wood and metal fit together flawlessly. NO rough edges, scratches, nothing but smooth perfection. Then I took it out of the box and WOW! is it sharp! That night's dinner was such fun to prepare with this knife gliding through veggies as well as steak tips like they were all jello. CKTG has found another blacksmith who cuts no corners and has the talent to get the most out of the best steels on the planet. Well done CKTG!
Great design, handle could be improvedPosted By: Mark Price
1 people found this review helpful
Overall I'm a big fan of this, it's my first japanese style knife. It's thin, it has good hard steel that is easy to sharpen, and the stainless cladding makes care easy. I searched for a long time for the right shape, as I already have several chef knives and petty/utility knives, I wanted something good for vegetables, and especially onions, and garlic. The relatively flat profile, combined with the nice thin tip makes it perfect.
Knife came okay sharp, maybe 6/10 out of box. Definitely needed to be stropped to align the edge which did the trick for me.
I've sanded the handle slightly, and oiled in well as it came slightly rough and dry. If you're not okay with that, there are upgraded versions with better handles like the VG10 and also upgraded sks93 with better handles but at higher prices.
1 people found this review helpful
Overall I'm a big fan of this, it's my first japanese style knife. It's thin, it has good hard steel that is easy to sharpen, and the stainless cladding makes care easy. I searched for a long time for the right shape, as I already have several chef knives and petty/utility knives, I wanted something good for vegetables, and especially onions, and garlic. The relatively flat profile, combined with the nice thin tip makes it perfect.
Knife came okay sharp, maybe 6/10 out of box. Definitely needed to be stropped to align the edge which did the trick for me.
I've sanded the handle slightly, and oiled in well as it came slightly rough and dry. If you're not okay with that, there are upgraded versions with better handles like the VG10 and also upgraded sks93 with better handles but at higher prices.
Outstanding Little laserPosted By: Mauro - verified customer
Not gonna lie, I bought this knife primarily for aesthetics, but this has quickly found it's way into most of my cooking prep. Given its size, I would still reach for a more robust knife for slicing sweet potatoes, squash, etc, but when it comes to more detailed tasks, this blade really shines - Hachéing garlic and herbs, thinly slicing onions, carrot brunoise, and the like. The blade is quite thin and light (not in a cheap-feeling way), it takes a wicked edge, has pretty decent edge retention, and is super easy to sharpen. The core steel is also not quite as reactive or prone to chipping as other carbon steels I've used. Overall, i'd highly recommend this little laser of a knife.
Not gonna lie, I bought this knife primarily for aesthetics, but this has quickly found it's way into most of my cooking prep. Given its size, I would still reach for a more robust knife for slicing sweet potatoes, squash, etc, but when it comes to more detailed tasks, this blade really shines - Hachéing garlic and herbs, thinly slicing onions, carrot brunoise, and the like. The blade is quite thin and light (not in a cheap-feeling way), it takes a wicked edge, has pretty decent edge retention, and is super easy to sharpen. The core steel is also not quite as reactive or prone to chipping as other carbon steels I've used. Overall, i'd highly recommend this little laser of a knife.
High potential, poor quality controlPosted By: N
1 people found this review helpful
This is the first knife I purchased off this site. Shipping and packing were excellent. The knife was hair-splitting sharp out of the box, and performed magnificently while cutting up some peppers. It's light, maneuverable, and laser sharp. Unfortunately, when I moved on to slicing garlic I was having trouble cutting all the way through. Closer inspection made me realize that the last inch of the knife wasn't ground down to fit the curve of the blade properly, and that there was a ~1 inch low spot on the knife that wasn't reaching the cutting board. Additionally, the last inch of the knife is slightly bent, deviating a degree or two to the left. I guess you get what you pay for, but even my cheapest knives didn't come with low spots.
As multiple reviewers have pointed out, the handle on this knife feels very cheap. I was expecting that based on the reviews, so I gave it a quick sanding and some board butter when it arrived. While this did improve the feel of the handle, it unfortunately means I wouldn't be able to exchange it for another one. Lesson learned.
1 people found this review helpful
This is the first knife I purchased off this site. Shipping and packing were excellent. The knife was hair-splitting sharp out of the box, and performed magnificently while cutting up some peppers. It's light, maneuverable, and laser sharp. Unfortunately, when I moved on to slicing garlic I was having trouble cutting all the way through. Closer inspection made me realize that the last inch of the knife wasn't ground down to fit the curve of the blade properly, and that there was a ~1 inch low spot on the knife that wasn't reaching the cutting board. Additionally, the last inch of the knife is slightly bent, deviating a degree or two to the left. I guess you get what you pay for, but even my cheapest knives didn't come with low spots.
As multiple reviewers have pointed out, the handle on this knife feels very cheap. I was expecting that based on the reviews, so I gave it a quick sanding and some board butter when it arrived. While this did improve the feel of the handle, it unfortunately means I wouldn't be able to exchange it for another one. Lesson learned.
My personal favoritePosted By: James
2 people found this review helpful
Like everyone else here, I love this knife. Light nimble and just has a natural feel holding it. I bought myself a second one even and currently they are sold out. I hope they restock. One other thing to mention is that the blade literally sings like a tuning fork when you tap it. Hence the little bell on the blade.
2 people found this review helpful
Like everyone else here, I love this knife. Light nimble and just has a natural feel holding it. I bought myself a second one even and currently they are sold out. I hope they restock. One other thing to mention is that the blade literally sings like a tuning fork when you tap it. Hence the little bell on the blade.
Great knife.Posted By: Jon Burnett - verified customer
The blade shape caught my eye and then the handle geometry really grabbed me, this looks interesting I thought. The SKS93 steel is not one I have used, a bit of research and it looks like a decent steel for a kitchen blade, good carbon content which is always good.
OOTB sharpness was not great so out came the stones (always a pleasure for me) a quick flash on a 3k then some gentle strokes on a 6k and a final go on a CHUG and this fella was as dangerously sharp as that fantastic looking profile demands to be.
It flew through the horizontal strokes on an onion with ease, the tip is very thin, peppers, potatoes, celery, nothing was safe from this Tasmanian Devil pirouetting across the edge grain dance floor looking for more prey to slice N' dice.
The handle angle makes for a very comfortable time and the lightness of the blade just never fatigues your arm. This is a joy to use and home prep can never be long enough as you will just love messing around with it. That tip is so useful and easy to manipulate around the veggies and the flat blade edge will increase your speed chopping by a few extra miles per hour.
Ok, the handle quality is not great but very easily fixed with a bit of sand paper, I stained my one and sealed it with CA and it looks pretty good.
The core steel will patina and it goes the same colour as my Tanaka Aogami
The blade shape caught my eye and then the handle geometry really grabbed me, this looks interesting I thought. The SKS93 steel is not one I have used, a bit of research and it looks like a decent steel for a kitchen blade, good carbon content which is always good.
OOTB sharpness was not great so out came the stones (always a pleasure for me) a quick flash on a 3k then some gentle strokes on a 6k and a final go on a CHUG and this fella was as dangerously sharp as that fantastic looking profile demands to be.
It flew through the horizontal strokes on an onion with ease, the tip is very thin, peppers, potatoes, celery, nothing was safe from this Tasmanian Devil pirouetting across the edge grain dance floor looking for more prey to slice N' dice.
The handle angle makes for a very comfortable time and the lightness of the blade just never fatigues your arm. This is a joy to use and home prep can never be long enough as you will just love messing around with it. That tip is so useful and easy to manipulate around the veggies and the flat blade edge will increase your speed chopping by a few extra miles per hour.
Ok, the handle quality is not great but very easily fixed with a bit of sand paper, I stained my one and sealed it with CA and it looks pretty good.
The core steel will patina and it goes the same colour as my Tanaka Aogami
