•
  • Masashi KOKUEN Bunka 165mm from Masashi Yamamoto
  • Masashi KOKUEN Bunka 165mm from Masashi Yamamoto
  • Masashi KOKUEN Bunka 165mm from Masashi Yamamoto
1 4

Masashi KOKUEN Bunka 165mm

Masashi KOKUEN Bunka 165mm

$386.00 CAD
$386.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
La coutellerie comme art de la performance. Idéaux pour ceux qui privilégient la performance avant tout, ces couteaux sont fabriqués à la main par l'un des meilleurs forgerons du Japon, sont magnifiques et vous éblouiront. Le tranchant super fin glisse sans effort dans les aliments, mais ils peuvent être délicats !

Order

Place your order today and we'll prepare it for shipment

Your order will be shipped on this date

Arrives

La couleur du manche/virole peut varier du brun clair au presque noir. Vous pouvez voir des exemples de la variation ici.

À propos de Masashi Kokuen -  Le cœur de cette lame est fait d'acier SLD dur revêtu d'acier inoxydable plus doux, que Masashi-san peut pousser à la limite absolue de la dureté grâce à son impressionnante habileté et à quelques techniques top secrètes. En clair, cela signifie qu'elles conservent un tranchant incroyablement affûté pendant longtemps, mais nécessitent beaucoup moins d'entretien que les lames traditionnelles en acier au carbone. Il affûte les lames d'une manière unique, rendant la partie arrière plus robuste pour hacher et la pointe plus précise pour les travaux délicats.

La finition foncée du Kokuen lui donne son nom. Signifiant « fumée noire » en japonais, le Kokuen est inspiré par l'atmosphère de l'atelier de Masashi.

Après s'être d'abord formé avec son frère chez Yoshikane, puis avoir fait cavalier seul, Masashi Yamamoto poursuit sans relâche la création d'un couteau parfait en utilisant les techniques traditionnelles transmises dans sa famille et augmentées par une compréhension moderne de la métallurgie. C'est aussi un dur à cuire certifié, forgeant en tongs et allumant des cigarettes sur de l'acier incandescent comme un héros d'action des années 80.



À propos de la forme - Le Bunka a l'air d'un véritable dur à cuire. C'est un couteau polyvalent, similaire 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 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 51,6 mm
Thickness 3,4 mm / 0,9 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 149 g
Steel Type SLD Semi-Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Octogone Ébène rouge Collier en corne de buffle d'eau
Knife Line Masashi Kokuen
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

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.


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: MSKKE165BU

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

Comment puis-je retourner une commande en ligne?
Pas de soucis, nous avons ce qu'il vous faut. Rendez-vous sur https://knifewear.com/returns et suivez les instructions.

Puis-je récupérer ma commande en bordure de trottoir / en magasin?
Absolument, tant que tous les articles que vous recherchez sont en stock à l'emplacement où vous souhaitez les récupérer, vous pourrez sélectionner cette option à la caisse. Si un ou plusieurs articles ne sont pas disponibles à l'emplacement de votre choix, nous serons heureux de vous les expédier.

Request Additional Info
Afficher tous les détails
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.976744 / 5 from 43 reviews.

AI Generated Review Summary

The Masashi KOKUEN Bunka 165mm knife is praised for its exceptional fit, finish, and razor-sharp feel. Customers love its lightweight design and versatility, making it a top choice for various culinary tasks. The unique sharpening technique enhances both precision and robustness.

Summary topics

  • Knife Feel: 14%
  • Knife Quality: 56%

Review topics: ["fit","quality","looks","handle","finish","craftsmanship","value","edge","staff","feels","service","knife","blade","bunka","tip","knifewear","slices","grind","rounder","steel","naoto","piece of art","addition"].

Review highlights

  • "Comfortable handle and great all-round use knife for fine chopping." — susan s.
  • "The profile of the blade really makes it glide through what I am cutting and feels extremely precise when using it." — Adam S.
  • "Fantastic knife and amazing customer service!" — John E.

Reviews

Amazing product and the best

"Amazing product and the best customer service I’ve had in a long time."

— Susan C. (5/5)

Can’t go wrong!

"Holds and insane edge, doesn’t rust easily and looks gorgeous. Masashi nailed!"

— Alexander W. (5/5)

Masashi Kokuen 165mm Bunka

"There is a lot I could say about this knife. First of all, you feel Masashi-san's soul in the knife when you first pick up any of his knife lines. But specifically the 165mm bunka is a workhorse. There were things I didn't think I'd be comfortable cutting, but are just a breeze cutting. Glides through vegetables like no tomorrow and gives you a good grip when thinking you are "over handling" the knife. Going from the tip to do nice intricate stuff, to rock chopping because of the nice edge Masashi-san put on it. It makes you feel like the knife is part of your hand. The blade itself is not too thin and not too thick to make you trick yourself in not having the confidence. Only thing that it doesnt go through, respectfully, is cheese. I told my Fiancee that I know it won't do good with cheese and showed her and now there are no more cheese cuts with it. But you always have to try! Got it during the spring Garage sale and it is STILL laser sharp. So thank you everyone at knifewear, Luca at knifewear Ottowa and especially Masashi-san for creating this important and astounding bunka and me being able to even have the chance to use it for my endeavors. Niawen kowa."

— Chase (5/5)

Fully satisfied.

"This is my first Japanese knife, and after some research, I decided to go for this. I am absolutely blown away by the craftmanship, the sharpness straight out the box and the blade sharpness retention. This is my daily go to knife now. Knifewear were also amazing, I asked for a contrasting handle to collar and they absolutely delivered. Fully recommend this piece of art. And fully recommend Knifewear."

— Matthew W. (5/5)

My favorite bunka

"Very flat profile which is exactly what I was looking for. The kurouchi is very smooth, nicely rounded choil and the ferrule feels seamless where it meets the handle. The distal taper makes it great for fine work at the tip while still feeling sturdy near the heel."

— Jason K. (5/5)

Awesome knife

"Awesome knife. Fit, finish and functionality of this Bunka are top notch. It’s quality and looks fantastic. Almost too much fun to use."

— Jeff C. (5/5)

Legend

"I thought I loved my Masakage knives but Masashi is the GOAT."

— Joshua F. (5/5)

Masashi's the man!!

"Just go ahead and buy it."

— Brendan A. (5/5)

Beautiful knife and very sharp out of the box!

"This is my first Masashi knife, and I'm thrilled with the purchase. It feels perfectly balanced in hand and is razor-sharp right out of the box."

— Tao L. (5/5)

Masashi for the win!

"Gorgeous knife! Needed a deep honing OTB. Has stayed razor sharp since. Craftsmanship is impeccable."

— James H. (5/5)

Q&A

How well does the kurouchi last on these knives?
This is result of burnt steel, no dying or chemical used. It lasts like other Kurouchi finishes. It can be scrubbed off if used hard coarse materials.
Would love to buy this knife but it's sold out. When will there be more in stock?
Hey there, we should have them back in October or November! Are you on the back in stock list for it? If not I can add you. - Ellie

Consultés récemment