Masakage Koishi Bunka 170mm
R6,850.00
Masakage Koishi
The Koishi(Pebble) line is made by Yoshimi Kato who first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.
Aogami Super Steel/Stainless Steel Clad:
The knife is forged from Aogami Super/Blue Super steel with soft Stainless Cladding. Aogami Super is known as one of the best steels for knife making. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami Super core of the blade is reactive steel and extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the exposed Aogami Core will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
Rockwell: 63:64HRC
MADE IN JAPAN
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Bunka
Bunka Knife (文化包丁 – pronounced: Bunka Bōchō) literally translated from Japanese means ‘Cultural Knife’. The name stems from the traditional use of making cultural and traditional Japanese cuisine at home.
The Bunka is versatile because of its similarity to the Santoku. It is regarded as a multi-use knife and is best for chopping, dicing and mincing food such as meat, fish, vegetables and herbs. The flat profile is ideal for slicing meat, fish and vegetables. The tall profile is ideal for chopping fruits, vegetables and thinly sliced meat. The pointed tip makes it superior for precision work and scoring vegetables and meat. The tip also allows for light butchering work and enables the user to get under layers of fat and sinew. The blade profile is well suited for tap-chopping or push-cutting techniques.
The length of the Bunka is generally shorter than traditional Western chef’s knives. The shorter, compacted length and thinness of the blade makes it lighter and less strenuous to handle for long periods of time. The tall, flat profile with the reverse tanto is what characteristically defines the blade from other shapes.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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