A bunka pairs a flat profile with a sharp, angled tip, and this 175mm version from the Harukaze G3 Nashiji line is built for cooks who prefer push cutting over rock chopping. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid-sized factory in Tosa, Japan.
The core is G3 stainless steel, also known as Ginsan, hardened to about 62 HRC, and wrapped in a stainless nashiji, or pear skin, cladding for protection and texture. The blade carries a symmetrical 50/50 edge, while the handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers describe this bunka as a joy to use, especially for cooks who are new to Japanese knives, and praise it as a strong value for the price. More than one owner highlights the pointed tip for fine work like garlic and detail prep, along with the flat portion of the blade for confident push cutting through vegetables, and several mention reaching for the bunka over other knives in their kitchen for most everyday tasks.
Care Instructions: Since the G3 core and stainless cladding both resist rust, this bunka stays easy to live with day to day. Hand wash and dry it after use, keep it out of the dishwasher, and avoid frozen foods or cutting through bone. Push cutting rather than rock chopping helps protect the edge on a profile like this, and routine sharpening on quality water stones will keep it performing well.Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Oval Magnolia Wood
Ferrule: Black Pakka Wood
Weight: 4.2 oz (120 g)
Blade Length: 175 mm
Total Length: 313 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
Photos credit: Gustavo Bermudez
The core is G3 stainless steel, also known as Ginsan, hardened to about 62 HRC, and wrapped in a stainless nashiji, or pear skin, cladding for protection and texture. The blade carries a symmetrical 50/50 edge, while the handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers describe this bunka as a joy to use, especially for cooks who are new to Japanese knives, and praise it as a strong value for the price. More than one owner highlights the pointed tip for fine work like garlic and detail prep, along with the flat portion of the blade for confident push cutting through vegetables, and several mention reaching for the bunka over other knives in their kitchen for most everyday tasks.
Care Instructions: Since the G3 core and stainless cladding both resist rust, this bunka stays easy to live with day to day. Hand wash and dry it after use, keep it out of the dishwasher, and avoid frozen foods or cutting through bone. Push cutting rather than rock chopping helps protect the edge on a profile like this, and routine sharpening on quality water stones will keep it performing well.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Nice BunkaPosted By: Martin
30 people found this review helpful
Having had a positive experience with my Harukaze AS Nakiri, I bought this knife (with the sharpening service) for my son who is a home cook and has no experience with Japanese knives. He called this Bunka “a joy to use”. Harukaze seems to give great bang for the buck.
30 people found this review helpful
Having had a positive experience with my Harukaze AS Nakiri, I bought this knife (with the sharpening service) for my son who is a home cook and has no experience with Japanese knives. He called this Bunka “a joy to use”. Harukaze seems to give great bang for the buck.
Customer service Posted By: Larry Johnson
40 people found this review helpful
I just ordered a Harukaze bunka that had been returned. I had questions about a saya so I called the business. Got to talk with Mark Richmond personally. He answered all my questions and I was so impressed by his product knowledge and utmost professionalism I made an additional purchase and added a denim strop, magnetic base, and diamond spray.
I am confident in the products I purchased, but so impressed by the customer service that I will be a lifelong customer. It is rare in today’s economy to have merchants that you want to support. I am a working chef and I take my knives and knife maintenance very seriously.
40 people found this review helpful
I just ordered a Harukaze bunka that had been returned. I had questions about a saya so I called the business. Got to talk with Mark Richmond personally. He answered all my questions and I was so impressed by his product knowledge and utmost professionalism I made an additional purchase and added a denim strop, magnetic base, and diamond spray.
I am confident in the products I purchased, but so impressed by the customer service that I will be a lifelong customer. It is rare in today’s economy to have merchants that you want to support. I am a working chef and I take my knives and knife maintenance very seriously.
Worry-Free Push CutterPosted By: JC
47 people found this review helpful
From generally observing my family in Tokyo, I've noticed that nobody rock chops. They push cut with a santoku or bunka, and chop with a nakiri. Rock chopping a good bunka can result in chipping the blade. My wife can mow through a handful of green onions with a nakiri in seconds, whereas I prefer push cutting. I've shaved my knuckles one too many times. This bunka is a bit on the smaller side as bunka knives go, but is adept at cutting vegetables -- much better than my santoku. The pointed tip is great for garlic and other fine work. I can often cook an entire dinner without reaching for another knife.
The blade's edge profile is curved just enough to allow for an accurate thrust. The blade appears to have begun its life as a G3 plate knife which then had a softer stainless hammered to its exterior. It's pleasant to look at, but if you are used to hammer-forged steel knives you might be a little disappointed. The traditional wa handle is nothing special, but it gets the job done. The tang is nicely glued, which should prevent water intrusion into the handle.
This particular bunka has a G3 stainless steel core, which I've found to sharpen like a White #1 or #2. It does have a tendency to gum up the stone, but it isn't extreme. It holds its edge well. It's a great little push cutter that is worry-free thanks to its stainless construction. This little bunka has become my "go to" in the kitchen. It's a great little workhorse.
47 people found this review helpful
From generally observing my family in Tokyo, I've noticed that nobody rock chops. They push cut with a santoku or bunka, and chop with a nakiri. Rock chopping a good bunka can result in chipping the blade. My wife can mow through a handful of green onions with a nakiri in seconds, whereas I prefer push cutting. I've shaved my knuckles one too many times. This bunka is a bit on the smaller side as bunka knives go, but is adept at cutting vegetables -- much better than my santoku. The pointed tip is great for garlic and other fine work. I can often cook an entire dinner without reaching for another knife.
The blade's edge profile is curved just enough to allow for an accurate thrust. The blade appears to have begun its life as a G3 plate knife which then had a softer stainless hammered to its exterior. It's pleasant to look at, but if you are used to hammer-forged steel knives you might be a little disappointed. The traditional wa handle is nothing special, but it gets the job done. The tang is nicely glued, which should prevent water intrusion into the handle.
This particular bunka has a G3 stainless steel core, which I've found to sharpen like a White #1 or #2. It does have a tendency to gum up the stone, but it isn't extreme. It holds its edge well. It's a great little push cutter that is worry-free thanks to its stainless construction. This little bunka has become my "go to" in the kitchen. It's a great little workhorse.
