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The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust Photos)
Photo Credit Gustavo Bermudez
Edge Length: 210mm
Height: 50mm
Weight: 6.5oz
Spine Thickness: 2.5mm
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing finish , July 21, 2022 Super Sharp and Retains Edge WellPosted By: Mike
This knife is probably the best knife in my kitchen. It's light and good for big tasks and small. It's quite big so it is great for large dicing jobs, cutting big pieces of meat, without bone! I accidentally cut into a small piece of bone and a tiny section of my blade is warped or bent, totally my fault and avoidable. Will sharpen out over time. Just don't use it for anything harder than meats (no bones), fruits and vegetables. It's a thin blade edge but I do not find it to be brittle. The tip is such a cool shape you can still work with small shallots and things. Cuts onions like a hot laser. It's really nice to look at too. Easy to maintain for a reactive knife, not even much patina forming on the exposed carbon area. Sharpens easy and maintains an edge through a lot of work. The handle is nice but not the nicest finish. Maybe some linseed oil if you are nitpicky. I can't think of anything else negative about it. It's just really big so not practical for all tasks but if you want something for dicing up lots of things in big quantities, this is it. If you want something more versatile, get the Gyuto version of this if they have it. You can't go wrong with either.
This knife is probably the best knife in my kitchen. It's light and good for big tasks and small. It's quite big so it is great for large dicing jobs, cutting big pieces of meat, without bone! I accidentally cut into a small piece of bone and a tiny section of my blade is warped or bent, totally my fault and avoidable. Will sharpen out over time. Just don't use it for anything harder than meats (no bones), fruits and vegetables. It's a thin blade edge but I do not find it to be brittle. The tip is such a cool shape you can still work with small shallots and things. Cuts onions like a hot laser. It's really nice to look at too. Easy to maintain for a reactive knife, not even much patina forming on the exposed carbon area. Sharpens easy and maintains an edge through a lot of work. The handle is nice but not the nicest finish. Maybe some linseed oil if you are nitpicky. I can't think of anything else negative about it. It's just really big so not practical for all tasks but if you want something for dicing up lots of things in big quantities, this is it. If you want something more versatile, get the Gyuto version of this if they have it. You can't go wrong with either.
worth every penny Great knife My first aogami knife, very content.
I like the style of it, tip is a bit brittlePosted By: Kendall
1 people found this review helpful
I've been playing with this knife off and on for a few months. I've put it through varying vegetables. It was a little chippy but I put a new edge on it and it's been fine. The tip of the knife however is very brittle. I haven't tipped a knife since i first started going japanese 4 years ago but I tipped this one and I don't even know how. I ground it out and made it a little stronger and I haven't had a problem since. If you buy this knife I'd put your own edge on it first before using it. I like it for a good fun home knife.
1 people found this review helpful
I've been playing with this knife off and on for a few months. I've put it through varying vegetables. It was a little chippy but I put a new edge on it and it's been fine. The tip of the knife however is very brittle. I haven't tipped a knife since i first started going japanese 4 years ago but I tipped this one and I don't even know how. I ground it out and made it a little stronger and I haven't had a problem since. If you buy this knife I'd put your own edge on it first before using it. I like it for a good fun home knife.
