• Masakage Kiri Bunka 165mm from Masakage
  • Masakage Kiri Bunka 165mm from Masakage
  • Masakage Kiri Bunka 165mm from Masakage
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Masakage Kiri Bunka 165mm

Masakage Kiri Bunka 165mm

$436.00 CAD
$436.00 CAD
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À propos du Masakage Kiri - 

Lorsque vous prenez le Kiri pour la première fois, vous remarquez immédiatement sa légèreté. L'acier est martelé plus finement qu'un couteau ordinaire, ce qui lui permet de trancher facilement les aliments denses comme les pommes de terre et les courges. Ce couteau est forgé à la main à partir de VG10, un acier inoxydable à haute teneur en carbone qui devient extrêmement tranchant et conserve un excellent fil sans nécessiter beaucoup d'entretien. Le noyau en acier VG10 est laminé avec de superbes couches d'acier damassé qui, combinées à la poignée japonaise wa rouge et blanche, en font un couteau SUPERBE. Vraiment, de l'art utilisable !

Yoshimi Kato est le gendre et successeur de Hiroshi Kato, l'un des fondateurs de Takefu Knife Village. La transition d'apprenti à maître forgeron et chef d'entreprise s'est faite sans heurts pour Yoshimi-san. Il me dit qu'il s'efforce d'améliorer continuellement ses compétences jour après jour, et j'ai hâte de travailler avec la prochaine génération de Kato pour les décennies à venir ! 

Yoshimi-san est un homme tranquille, avançant calmement à un rythme régulier et s'exprimant davantage par ses couteaux que par ses mots. Et mon Dieu, comme ils parlent ! Les couteaux de Yoshimi-san comptent parmi les lames les plus magnifiques et les plus précises que j'aie jamais manipulées.

À propos de la forme - Le Bunka a l'air d'être un véritable dur à cuire. C'est un couteau polyvalent, semblable au Santoku. « Bunka » se traduit par « culture ». À mi-chemin entre le Nakiri et le Gyuto, les Bunkas peuvent tout faire. C'est le meilleur des deux mondes, avec le volume poussé à 11.

Shape Bunka
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 165 mm |
Blade Height 46 mm
Thickness 2,4 mm
Weight 126 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche (japonais) - Ovale Magnolia Collier en bois de Pakka rouge
Knife Line Masakage Kiri
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should keep the edge from touching  anything else. 


SKU: MAAV165BU

Expédition et retours

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Overall rating: 4.7659574 / 5 from 47 reviews.

AI Generated Review Summary

The Masakage Kiri Bunka 165mm knife is praised for its sharp, comfortable, and beautiful blade. Customers love its excellent balance and feel in the hand. While the handle has mixed feedback, the overall consensus is positive with many appreciating its lightweight and ease of use in cutting dense foods.

Summary topics

  • Blade Sharpness: 13%
  • Comfort and Feel: 13%
  • Balance and Feel: 13%
  • Weight and Sharpness: 16%

Review topics: ["weight","fit","quality","handle","looks","craftsmanship","balance","edge","gift","feels","knife","blade","wood","knifewear","bunka","hands"].

Review highlights

  • "It fits my hand perfectly and feels real good with great balance." — Alexander Y.
  • "Great blade, good weight and balance." — Louella D.
  • "A very sharp and beautiful blade, not such a beautiful handle" — Juan G.

Reviews

Best knife ever

"This was my first Japanese knife. I have subsequently bought several others but I suspect this will always be my favorite. I am small and this fits me perfectly and can do practically everything in the kitchen!"

— Elizabeth S. (5/5)

Knife

"Well balanced..this knife is amazing"

— Blair P. (5/5)

Love this knife, excellent balance

"Love this knife, excellent balance and feel in the hand. Super comfortable feel and great blade. Would highly recommend"

— Mark B. (5/5)

This knife was a gift

"This knife was a gift to my mom from my sisters, my boyfriend and I. She loves to cook and had no knife anyware near this quality. We thought this was a great gift idea to make cooking even more enjoyable for her. She says it's beautiful and the sharpest knife she's ever used. It will get lots of use."

— Eric-Michel L. (5/5)

Knifewear were outstanding in their

"Knifewear were outstanding in their approach to ensuring the knife or knives purchased met both ones cullinary and ergonomic needs. The knife purchased met all those."

— Grant D. (5/5)

Everyday use knife!

"This has quickly become the knife that is reached for first. Feels great in hand and looks fantastic on the wall magnet. Holds a great edge, and the fit and finish is exactly what I would expect from this kind of knife."

— nicolas c. (5/5)

Beautiful and slicy

"VERY thin behind the edge / acute edge, which requires regular upkeep, but extremely slicy. No fear of rust with this blade. Weight feels good. Handle could use to be finished, could probably use whatever you use on your cutting boards. Would recommend to a friend."

— Joshua P. (4/5)

Loved the knife at first

"Loved the knife at first but it lost its edge SO quickly I’m shocked. Not sure why. Anyway has good weight and balance and the blade is thin enough to slice through delicate foods but just super disappointed in the sharpness aspect. Became dull within weeks."

— Anna S. (2/5)

Awesome knife. Flashy but worth

"Awesome knife. Flashy but worth it to me."

— Benjamin O. (5/5)

I love this knife. We

"I love this knife. We use it for kitchen prep. It cuts watermelon perfectly."

— Sara C. (5/5)

Q&A

Is it possible to get the handle switched out? I love the blade but prefer a darker handle.
Hey there, we can arrange that for you, is there a particular handle you've seen on our website that you like the look of? - Ellie
Everyone talks about using the Bunka for veggies. I already have a Nakiri for that. I thought this would be a more versatile blade that could handle meat and poultry and fish etc. I know the Deba is specifically for fish but it was still my understanding the Bunka was an all-purpose blade (barring meat and bone heavy cleaver work). Yes? No?
Hi Murray, The Bunka is your all-purpose chef style knife, especially great for those who are more comfortable with a smaller blade. Due to its length, and the slightly flatter profile, they're great for veggies, but can also be used for your meat cuts. Think of them as that one knife you reach for 99% of the time in the kitchen, your go-to. A deba is more of a specialized knife that you wouldn't typically use for your daily driver. Hope this helps! -Casey

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