• Masashi Shiroshu Ko-Bunka 135mm from Masashi Yamamoto
  • Masashi Shiroshu Ko-Bunka 135mm from Masashi Yamamoto
  • Masashi Shiroshu Ko-Bunka 135mm from Masashi Yamamoto
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Masashi Shiroshu Ko-Bunka 135mm

Masashi Shiroshu Ko-Bunka 135mm

£321.00 GBP
£321.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

About Masashi Shiroshu - 

Look at this knife! It’s so pretty. I’ve always referred to blades this good-looking as functional art pieces because they’re still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.

Masashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.

First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.

About the Shape -The Ko Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.


Shape Ko-Bunka
Maintenance Level Low
Blade Length 135 mm |
Blade Height 45.5 mm
Thickness 2.9 mm / 1.1 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 94 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 63–64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Pagoda Water Buffalo Horn Collar
Knife Line Masashi Shiroshu
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: MASD135KA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.923077 / 5 from 13 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["height","fit","feels","knife","blade","handle"].

Review highlights

Reviews

gorgeous knifr

"got one of my knives repaired and while waiting Cory from knifewear Calgary showed me this knife. put it to the test at work today and WOW . worth every penny gorgeous knife and laser sharp. thank you again knifewear Calgary"

— wally (5/5)

Little Big Knife

"Buying this knife in tandem with a 240mm kiritsuke, I wanted to "spread" blade lengths and chose this as my non-paring petty knife. It's a little beast, light and numble, offering precise handling for smaller tasks (but it doesn't shy away from bigger jobs if needed). People with small hands will definitely appreciate the robust feel of this knife. As with other pieces in this line, the craftsmanship is top notch. Its attractive mirror polish and Damascus pattern adds to the enjoyment I get during use. I'm confident other owners have a similar assessment."

— Jo (5/5)

This knife slaps fam

"Bro don’t even get me started, this knife is bananas. Best knife ever."

— Patrick M. (5/5)

Awesome knife.

"I own 10 Japanese knives…some purchased in Japan… and this one has quickly become my favourite. I sometimes reach for it even when a different knife might be better for the job… Then I put it back on the rack and grab the proper knife. Great feeling in the hand. Razor sharp. Super comfortable and balanced to use."

— Peter V. (5/5)

Amazing blade

"Very easy to maneuver, love the hybrid handle!"

— Cole C. (5/5)

Fantastic Knife

"I've been wanting to pick up one of Masashi-san's knives for a while now, and after using this one for about a month now my only regret is that I didn't get one a lot sooner. Fit, finish and aesthetics are all top-notch, beyond being gorgeous to look at, it feels incredibly light and nimble in the hand and it cuts like an absolute dream, gliding through everything I've thrown at it with an ease that borders on contempt (I used it to cut sweet potatoes a few days ago and I'm pretty sure I heard it laugh at me). I really like the blade profile - it's tall enough to rest my knuckles against and flat enough near the heel to eliminate accordion cuts. I was a little concerned at first that the tip might be too delicate for serious work, but that hasn't been an issue at all; it's proven itself phenomenal at detail work like removing silver skin / tendons while razoring through shallots, garlic and, um. . . . bottles of olive oil left wayyyy too close to the cutting board (not my proudest moment). Food (and bottle) release has been very good and edge retention has been awesome so far. All in all, this is a really well-designed knife, really well crafted by a really skilled blacksmith. It's far and away my favourite knife, and it's an absolute joy to cook with. I'll definitely be picking up more of Masashi-san's work in the future. . ."

— Walt M. (5/5)

Love my Ko-Bunka

"It’s super sharp and just glides through food. The height is fantastic as well. This is the knife I grab for everyday use! The best knife I own!"

— Melissa H. (5/5)

Special small knife

"I like it! Super Light and beautiful."

— Miriam R. (4/5)

The knife is my wife’s

"The knife is my wife’s favourite. We tossed a bunch of our existing knives because this is our go too knife now"

— Ron B. (5/5)

The best knife ever. I

"The best knife ever. I use it every day"

— ingrid b. (5/5)

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