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

Masashi Kuroshu Ko-Bunka 135mm

$646.00 CAD
$646.00 CAD
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À propos de Masashi Kuroshu - 

Le cœur de cette lame est fait d'acier SLD dur revêtu d'acier inoxydable plus souple, et, grâce à son talent fou et à son génie de la forge, Masashi-san l'a poussé à la limite absolue de la dureté. En gros, cela signifie que ses couteaux restent aiguisés beaucoup plus longtemps que ce que cet acier permettrait habituellement, mais ne sont pas aussi fragiles que la plupart des aciers de cette catégorie. Le meilleur des deux mondes !

Il donne également aux lames un tranchant spécial, rendant l'extrémité arrière un peu plus résistante pour hacher et la pointe plus fine pour les travaux délicats. Le manche japonais léger "wa handle" complète parfaitement cette magnifique lame et donne au couteau un équilibre avant qui rend la coupe très agréable.

D'abord formé avec son frère chez Yoshikane, puis s'étant 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 sur de l'acier incandescent 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 idées 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. Il vous permet de hacher de l'ail et de couper confortablement des légumes. Un enfant terrible du couteau Bunka et du couteau Petty, il fonctionne pour les petits travaux en main ou comme lame tout usage.


Shape Ko-Bunka
Maintenance Level
Blade Length 135 mm |
Blade Height 46 mm
Thickness 2 mm
Weight 82 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche wa (japonais) - Ovale Châtaigne Brûlée Collier en Corne de Buffle d'Eau
Knife Line Masashi Kuroshu
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: GSMANDWCSLD135KBU

Expédition et retours

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Overall rating: 4.9166665 / 5 from 24 reviews.

AI Generated Review Summary

The Masashi Kuroshu Ko-Bunka 135mm knife is praised for its stunning craftsmanship and exceptional blade quality. The knife's unique design offers both durability and precision, making it suitable for various cutting tasks. Its lightweight handle enhances the cutting experience, providing a balanced and enjoyable feel.

Summary topics

  • Craftsmanship: 60%
  • Blade Quality: 25%

Review topics: ["finish","looks","staff","edge","blade","knife"].

Review highlights

  • "A beautiful knife, love the the handling and sharp edge." — Andrew t.
  • "I absolutely love this knife , it’s my favourite knife I own, it’s an absolute work of art!" — Alex C.
  • "Amazing people and amazing knives" — Marc B.

Reviews

Favorite knife

"This has easily become the favorite knife of the household. Blade was ultra sharp out the box, love the extra height. Masashi's fit and finish is always impeccable, and what about the looks! This knife rips!"

— Sylvain D. (5/5)

My 3rd masashi knife!

"A beautiful knife. Perfect garlic and shallot buster"

— Keith b. (5/5)

My Holy Grail Knife!

"I absolutely love this knife , it’s my favourite knife I own, it’s an absolute work of art! The finish on this thing is a work of art , the blade is razor sharp out of the box and so far it’s been holding it edge amazingly! I use it all the time for small veg like tomatoes , onion , garlic , etc , it’s insane how thin I can cut things absolute laser!"

— Alex C. (5/5)

Masashi

"Gorgeous steelwork. Very practical size and shape. Tip is quite delicate for fine knife work - desired thinness of the blade should be taken into account, as should applied pressure when using."

— Bartosz N. (5/5)

A beautiful knife, love the

"A beautiful knife, love the the handling and sharp edge. So far so good!"

— Andrew t. (5/5)

Masashi!!!!

"I have a lot of knives from Masashi but this one is probably my favourite. I even put a custom handle on it to make it more personal!"

— Luciano S. (5/5)

What a fantastic knife. Do

"What a fantastic knife. Do not let its small size fool you, this blade is an absolute powerhouse with a laser sharp edge!!"

— Avery G. (5/5)

Best knife ever

"Most magnificent piece of artistry !! Makes chopping a PLEASURE"

— Diane R. (5/5)

Gorgeous Knife!

"I absolutely love this knife! To begin with, it looks great. It really is a very striking knife. The rough finish up to the spine of the knife, really adds aids one's ability grip the knife and cuts effortlessly through peppers, celery, tomatoes and what ever else I use it on."

— kim s. (5/5)

Top notch Masashi

"Incredible blade, in true Masashi style. Kuroshu finish, a brilliantly polished edge, and waves of Damascus pulling it all together. Beautiful texture and finish on the chestnut handle. Lightweight and the perfect blend of a petty and a bunka."

— Daniel S. (5/5)

Q&A

On the web you show plain handles. I saw in the Ottawa store a burnt walnut handle, is there a choice, and do the make a full size Bunka or Kiritsuke like the Shiroshu? Thx!
Hi The handle on the website is in fact burnt chestnut handle. Because of the lighting, it looks a bit lighter colour. Also, we are not planning on bringing Bunka or Kiritsuke for the Kuroshu as regular items. We have taken some special orders before but it takes up to a year (because of his production schedule is very tight)
Is there a recommended saya for this specific knife? It doesn't look like the other wood ones on the site (specifically the 130mm Masakage Ko-bunka saya) will fit ... if not, do you know of any others? Thank you, this looks like a phenomenal knife
Hello there! Unfortunately Masashi-san does not make sayas for his knives, and they tend to be very different shapes from the sayas that we sell. Your best bet is to track down a custom maker, who would be able to make one for you!

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