Master Blacksmith Katsushige Anryu uses Hitachi White Paper #2 as the core steel for this great looking and performing bunka. He hand forges the blade in the san-mai style using a multi-layer soft iron cladding. The outer layer is left with that great looking kurouchi, or blacksmith’s, finish. This then transforms into the underlying damascus pattern, resulting in a blade of unmatched aesthetic quality. As both inner and outer layer are high carbon, they will rust if not cared for, so please clean and dry this knife during and after use.
The ko bunka is a very versatile blade that is becoming more popular with both professional and home chefs. It is shorter in length than a gyuto which, combined with its tall blade height, creates a knife with very broad uses and appeal. This is a shorter version of a regular bunka and is favored especially by people who like push cutting and chopping techniques. The short length makes it very useful for in-hand work as well as for processing smaller ingredients and proteins.
The fit and finish are up to the usual standards of the brand. The aesthetic appeal is enhanced with some lovely chiseled kanji elements and coupled to the finely crafted rosewood oval handle with black pakka wood ferrule. No doubt the great looking reverse tanto profile also adds to this compelling aesthetic appeal.
Anryu Kurouchi Damascus Ko Bunka 135mm, January 8, 2020
Posted By: Ned - verified customer
Excellent weight and balance. Great f&f and very sharp ootb. I gifted this knife last month so I have not had it on a cutting board but as soon as CKTG has more in stock I will order a replacement for myself. If you like the Bunka profile you will undoubtedly love this knife for most small prepping.
My first purchase from CKTG and carbon steel knife. I wanted a carbon knife that I can learn to sharpen on as well as use for working in the pantry section of my kitchen; dealing with a lot of brunoise and slicing. From sashiming hamachi to brunoising mini peppers its a beast of a workhorse. Definitely shouldn't be slept on and will be a long time friend in my knife bag. Sharpens suberbly as I've broken down whole hamachi and salmon with it while still being sharp to slice afterward without additional sharpening. Out of the box sharpness was fine but I always sharpen my knives regardless. In the 6 months I've owned this knife it's easily made me a fan of Anryu's knives and I now know how wonderful it is to slice with such a product.
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Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
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