Name: Masakage Koishi Aogami Super Bunka 170mm
Brand: Shibata
Price: 285.0 USD
Availability: InStock

Masakage Koishi Aogami Super Bunka 170mm Tokushu Knife.

$285.00

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Masakage Koishi Aogami Super Bunka 170mm

Elevate your culinary skills with the Masakage Koishi Aogami Super Bunka 170mm, a handcrafted Japanese knife designed for versatility and precision. Forged by master blacksmith Yoshimi Kato in Echizen, Fukui, Japan, this bunka knife seamlessly blends traditional craftsmanship with modern performance, making it an essential tool for both professional chefs and home cooks.

Specifications

Region: Echizen, Fukui, Japan
Blacksmith: Yoshimi Kato
Core Steel: Aogami Super (Blue Carbon Steel)
Cladding: Stainless Steel with Kurouchi (black) and Tsuchime (hammered) finish
Hardness (HRC): 63–64
Blade Length: 170mm
Blade Height: 46.3mm
Spine Thickness at Base: 3.3mm
Weight: 128g
Handle: Octagonal Cherry Wood with Black Pakka Wood Ferrule

Why Choose the Masakage Koishi Bunka?

The Masakage Koishi Bunka is a versatile, multi-purpose knife akin to the Santoku, featuring a pointed tip ideal for precision tasks and a slightly curved belly suitable for various cutting techniques, including push cuts, slicing, and rocking. The Aogami Super core steel offers exceptional sharpness and edge retention, while the stainless steel cladding with kurouchi and tsuchime finish provides rust resistance and a unique aesthetic reminiscent of river pebbles. The octagonal handle ensures a comfortable grip, enhancing control during use.

Common Questions

1. Is the Masakage Koishi Bunka suitable for cutting meat?
Yes, the bunka is designed as a multi-purpose knife capable of handling vegetables, boneless meats, and fish. However, for tasks involving bones or harder materials, a different knife type is recommended to maintain the blade's integrity.

2. How should I maintain this knife?
Hand wash the knife with mild detergent, rinse with hot water, and dry immediately after use. Avoid dishwashers and ensure the blade is stored properly to protect the edge. Regular honing and occasional sharpening with a whetstone will keep the blade performing optimally.

3. What does the kurouchi and tsuchime finish signify?
The kurouchi (black) finish is a traditional forging residue that provides a rustic appearance and adds a layer of protection against rust. The tsuchime (hammered) finish creates dimples on the blade surface, reducing food sticking and enhancing the knife's aesthetic appeal.

Best place to buy knives!

I have bought several knives from Tony (Tokushu Knives) and will be giving him my business again! The first knife I ordered ended up getting damaged in shipping. Tony responded to my email in less than seven minutes offering a replacement and a free upgraded Wa handle for the trouble, even though he wasn't the one who damaged it. He immediately earned his place as one of the best with such amazing customer support. The replacement was easy, and I bought a second knife from him. They are insanely sharp and well built. They're also not overpriced like so many in the US. 10/10, will be purchasing many knives from Tokushu!!

Love this knife

Bought for my wife. Stains easily but if your someone that enjoys patina and using your knives then this is a joy to use. Very balance. Not too light and not heavy. It is beautiful in detail. My 1-2 is the Bunka and Petty knife majority of the time.

Home use go to knife

This knife has been my go to knife for pretty much everything I do at home. I'd take it to work with the others but then I wouldn't have one at home. I use this knife every day the last 5 months and it is still razor sharp. It so nice I came back and bought the Koishi Nakiri when Tokushu brought them in.

Tokushu

About us

We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands.

- Tony Owner of Tokushu knife