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

Masashi KOKUEN Ko-Bunka 135 mm

$362.00 CAD
$362.00 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.
L'art de la performance sous forme de couteau. Idéaux pour ceux qui valorisent la performance avant tout, ces couteaux sont fabriqués à la main par l'un des meilleurs forgerons du Japon, ils sont magnifiques et vous laisseront bouche bée. Leur tranchant super fin glisse sans effort à travers les aliments, mais ils peuvent être délicats !

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

La couleur du collier/de la férule peut varier du marron clair au presque noir. Vous pouvez voir des exemples de la variation ici.

À propos de Masashi Kokuen -  Le noyau de cette lame est fait d'acier SLD dur plaqué dans de l'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 aiguisé pendant longtemps, mais qu'elles sont beaucoup plus faciles à entretenir que les lames traditionnelles en acier au carbone. Il aiguise les lames d'une manière unique, rendant l'arrière plus robuste pour le hachage 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 avoir d'abord travaillé avec son frère chez Yoshikane, puis s'être lancé 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 avec de l'acier chauffé au rouge comme un héros d'action des années 80.

À propos de la forme - Le Ko Bunka est une version plus petite d'un Bunka. Des suppositions sur ce que signifie « Ko » en japonais ? Vous avez trouvé ! Cela se traduit par « petit ». Ce petit couteau est génial car il vous offre toujours un dégagement pour les phalanges sur la planche à découper. Ce qui vous permet de hacher de l'ail et de couper des légumes confortablement. Enfant terrible issu du Bunka et du couteau Petty, il convient aux petits travaux à la main ou comme lame polyvalente.

Shape Ko-Bunka
Maintenance Level
Blade Length 135 mm |
Blade Height 45,3 mm
Thickness 2,9 mm / 0,9 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 92 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Poignée Wa (japonaise) - Octogone Ébène rouge Virole 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: MSKKE135KBU

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: 4.9268293 / 5 from 41 reviews.

AI Generated Review Summary

The Masashi KOKUEN Ko-Bunka 135mm knife is praised for its excellent finish and sharp edge, making it a favorite for smaller tasks. Its unique sharpening technique enhances durability and precision, while the dark finish adds to its aesthetic appeal.

Summary topics

  • Knife Performance (84%): Many customers loved the knife, describing it as great, awesome, and one of their favorites.
  • Knife Finish (20%): A significant number of customers stated that the finish on this knife is excellent and outstanding, with some mentioning it as outstanding.

Review topics: ["size","fit","weight","edge","light","performance","quality","works","looks","finish","balance","feels","height","knife","bunka","tasks","blade","control","guy","tip","addition"].

Review highlights

  • "An all-around beautiful knife with great balance, fit and finish, and a razor sharp edge." — Sean E.
  • "Wow what a great little knife; it is light very sharp and a delight to use." — Michael F.
  • "Excellent sized knife for Vegetables and small proteins." — Michael W.

Reviews

Fantastic

"Couldn’t ask for a nicer ko-bunka. Light, nimble, super sharp, beautiful. Don’t hesitate if this type is what you’re looking for. You can find different, but not better."

— Hill B. (5/5)

Amazing knife buying experience

"Got a chance to buy one of these beautiful knives and have it engraved by the blacksmith. Very sharp, very nice balanced feel, doesn’t roll in the hand."

— Matt A. (5/5)

My favourite Knife

"I absolutely love this knife- it is elegant, and razor sharp. I love using it, I love looking at it and I love owning it. It has become my Most used knife and sometimes I plan dinners specifically to be able to use it!"

— Larry L. (5/5)

Love this knife. This has

"Love this knife. This has become my go to smaller blade. I really like the extra height over a normal petty. Smooth and slick."

— Bruce E. (5/5)

Best purchase

"I love this new knife. I have used it for everything from tomatoes to fruit and meats. It is a great all round knife."

— Jacob W. (5/5)

Great knife

"What a knife! I took it to a knife class and it was a workhorse! I loved it! 😍 I just hope the edge retention is good, otherwise I’m going to regret not getting a carbon steel. Only time will tell."

— Tanaya J. (5/5)

Beyond Words!

"I just received this beauty so have not really put it through its paces. However, 1. it is exquisite to behold; a work of art, 2. it feels great in my hands and comfortable to wield, and 3. it is razor sharp and is effortless to use! I am deeply satisfied!"

— steven w. (5/5)

Amazing little guy

"Masashi san's knives are always goated, but this Ko-Bunka is incredible. Very laser-ish, and extremely fun to vanquish garlic and small vegetables with. It's also not that expensive, so I highly recommend it."

— Will J. (5/5)

Ko-Bunka

"A wonderful small knife that suits my hands much better than a petty."

— Jonathan B. (5/5)

Masashi Kokuen Ko-Bunka

"An all-around beautiful knife with great balance, fit and finish, and a razor sharp edge. You can’t go wrong with this knife!"

— Sean E. (5/5)

Q&A

Looking to purchase this, but there doesn't seem to be an 'Add to Cart' or anything like that. Can you please assist? Thanks.
Hey there, they'll be available 10am MST! - Ellie

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