Not only is this an exceedingly beautiful knife, it cuts like silk making any kitchen prep a joy. I love that I can have the best of both worlds: the long lasting razor sharp edge from carbon steel and stain resistance from the stainless steel cladding.
My husband was very happy with this birthday gift.
I also purchased Magnolia Saya Sheath for Kiritsuke Bunka with Plywood Pin 210mm together.
i love it. the
The price is reasonable, very easy to take care and very easy to handle . (right weight for me )
The following is a review for the ‘Kiritsuke Bunka Stainless Clad Blue steel #2 Kurouchi Shitan Handle 180mm’
This knife is an extremely good alternative to the 165mm Santoku that you’re also looking at. This has the exact same linear cutting edge but is slightly longer than most of the Santoku available. Also, the straight back of the blade can be used as a shovel to push food off the cutting board (one should never use the edge for this).
These knives are excellent for push-cutting through vegetables and fruit, and you have enough curvature at the front to do some minor slicing if needed. The K-tip also helps with that.
This is not your primary knife for slicing meat though.
Before it arrived, I was anxious about the handle maybe being too small. But fortunately the handle is perfect size for my western hand. The octagonal shape gives a lot of control. The handle seems to be lacquered, so there is no problem with moisture when washing it.
The handle is 19-20mm thick and approximately 25mm tall at the middle.
So far, I only have a few minor complaints with the knife:
1) When it arrived, the edge was dinged near the tip of the blade (furthest from the handle) and it was possible to feel the burr going sideways. However, I managed to fix it easily. I assume the edge was hurt somewhere between the blacksmith and packaging.
2) Under extreme scrutiny, it is apparent that the blade has a very slight lateral warpage. But this is to be expected from the handmade craftsmanship, and does not hurt the functionality of the knife (especially since it is primarily for push-cutting and light chopping).
3) There was residual epoxy on the blade near the tang where it joins the handle. I was able to remove this sticky residue with some cloth and it is no longer a problem. I’m glad the inside of the handle is protected from moisture.
Overall these are minor complaints and I will still give the knife five out of five stars. For those of you who think the description is a bit thin, I can confirm that the cladding is in fact stainless, as it is highly non-reactive to moisture. This is a major advantage because it stops the ‘kuro-uchi’ finish (iron oxide) from ruining the edge. The Cladding extends all the way around the back of the knife.
The carbon steel edge, however, is likely to form a patina over time. I just put some canola oil on my knife after washing and drying if I know I’m not going to use it for a while, and that seems to work well.
It has a very slight distal taper from 2.0mm at the tip (measured at the back) to 2.2mm near the tang. Then it drastically thickens to 3.7mm at the actual tang. I really like this feature because it strengthens the knife in the event of a fall or other impact damage. Good craftsmanship and a feature you’re unlikely to see in mass-produced sheet-metal knives.
The bunka is sharp out of the box. Sharp enough to cut diagonally into a curved newspaper page. Sharp enough to shave the hair off your furry left hook, or any other cheesy party-trick you can think of.
I literally had to get a new (wooden) cutting board because my cheap plastic ones let the knife go too deep, and I was worried about twisting (and chipping) the edge.
I have not yet tried to sharpen the knife on the whetstone so I can’t tell you how easy it is to sharpen.
The box it came in is very nice as well. I still keep this gift-box to transport the knife in. Inside the giftbox was the knife itself and a simple cardstock sheath, as well as a plastic sheath. (I will never use the plastic sheath because it could trap water-moisture inside, but it was a nice addition). I also received a nice personal letter from Musashi in a fancy paper envelope.
The purchase and shipping went very smooth and the package arrived very quickly -at my door.
I did have to pay additional cost for toll/customs, but it was less than I first estimated.
So overall, I’m very satisfied with the customer experience as well as the knife itself.
Five brilliant golden stars.
As a working chef whose used and owned alm manner of knives I was extremely happy with this purchase. First thing fit and finish were exceptional came pretty share out of the box but a few passes on a stone had this knife wicked sharpe and there it has stayed which is a testament to the heat treat. Lovely balance not super thin which I like in this type of knife but still light and agile for fine cuts. Just a note the service was brilliant delivered from Japan to the UK quickly and effortlessly and the care taken to provide a quality sales experience was great. Thanks so much
With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.
The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.
The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.
The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.
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