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Masakage Koishi Bunka 165mm
$327.00 USD
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Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Bunka
Blade Material
Blue Super Core, Stainless Kurouchi Tsuchime Clad
Handle Material
Octagon Ebony & Blonde
Bevel
Double Bevel
Maintenance Level
Medium
Edge Length
175mm
Overall Length
315mm
Spine Thickness
3.5mm/2.2mm
Blade Height
48mm
Weight
156g
HRC
~63
An In depth look
Blade Type
The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.
Steel Type
Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.
Care Information
Introducing
Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan — the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.
We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.
At Chef’s Edge, we exist to bring these tools — and their stories — into the hands of cooks who appreciate the difference.
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