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Kohetsu is our in-house brand of Japanese kitchen knives. The brand is split into 8 lines made up of various steels, styles, and forging techniques.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness. Our bunka saya is too big for this thin knife. Try the blade guard instead.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto style tip is perfect for getting into hard to reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out of the box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and grey pakkawood handle.Brand: Kohetsu
Blacksmith: Tsukahara-San
Region: Seki, Japan
Steel: HAP40
Cladding: Stainless
HRC: 65-66
Weight: 5.1 oz / 146g
Blade Length: 180 mm
Overall Length: 310 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 47 mm
Handle: Grey Pakkawood Octagonal
Ferrule: Black Pakkawood
Handle is new and upgraded as pictured
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness. Our bunka saya is too big for this thin knife. Try the blade guard instead.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto style tip is perfect for getting into hard to reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out of the box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and grey pakkawood handle.
Reviews
15 review(s) WRITE A REVIEW (Reviews are subject to approval) Edge Retention Nirvana!Posted By: Bikutoru
2 people found this review helpful
This blade practically cuts on it's own the edge retention of this metal is amazing. So far my favorite in my arsenal fallowed by my Super Aogami and Shirogami 2 Kiritsukes. No sharpening required so far after 24 work hours of use. I did polished the edge with a Shapton 12k to make it look prettier and it wasn't difficult as I thought it would be. The weight of the knife is almost none existent and cuts like a razor blade. My only wish to make this Bunka beyond perfect is for it to be taller.
2 people found this review helpful
This blade practically cuts on it's own the edge retention of this metal is amazing. So far my favorite in my arsenal fallowed by my Super Aogami and Shirogami 2 Kiritsukes. No sharpening required so far after 24 work hours of use. I did polished the edge with a Shapton 12k to make it look prettier and it wasn't difficult as I thought it would be. The weight of the knife is almost none existent and cuts like a razor blade. My only wish to make this Bunka beyond perfect is for it to be taller.
kohetsu hap40 bunka Kohetsu Hap40 Bunka Excellent Understated elegancePosted By: Shaun - verified customer
Pleasantly strange how you can feel the density of the steel when it contacts board. Substantial. Thin blade has little flex. The handle seems a bit oversized for the knife and I like it, medium size hands. Less hot spots on the front end where the pointer finger grips and better control with the pinky around the back. Might cut 1/4 to 3/8 inch off the butt to achieve the balance I like. These knives are treasures friends. The seller, producers, materials... be happy
Pleasantly strange how you can feel the density of the steel when it contacts board. Substantial. Thin blade has little flex. The handle seems a bit oversized for the knife and I like it, medium size hands. Less hot spots on the front end where the pointer finger grips and better control with the pinky around the back. Might cut 1/4 to 3/8 inch off the butt to achieve the balance I like. These knives are treasures friends. The seller, producers, materials... be happy
Kohetsu Hap40 Bunka Great knife Near Perfect Kitchen ToolPosted By: Russell Levine - verified customer
1 people found this review helpful
This knife arrived razor sharp and after occasional use for a couple weeks still is. The HAP 40 cutting edge is already starting to become slightly discolored but this patina was expected and doesn't bother me. Other than the balance point being about 1.5 inches toward the tip of the blade from the handle, I would say this knife is just about perfect. Highly recommended.
1 people found this review helpful
This knife arrived razor sharp and after occasional use for a couple weeks still is. The HAP 40 cutting edge is already starting to become slightly discolored but this patina was expected and doesn't bother me. Other than the balance point being about 1.5 inches toward the tip of the blade from the handle, I would say this knife is just about perfect. Highly recommended.
Sharpest knife I've ever had Kohetsu hap40 wa buka Now That's a KnifePosted By: Brad B - verified customer
1 people found this review helpful
Had previously orderd the Kohetsu HAP 40 Honesuki, my first Hap 40 knife. Liked it so much I bought this Kohetsu HAP 40 Bunka. It was very sharp out of the box (7 out of 10). I refined and polished the factory edge to 30k and it has is extremely sharp edge with 15 degree per side primary bevel (9 out of 10). I have a cherry wood end grain board and first did some push cutting with the knife. On my first cut the thing glided through the red potato with very little resistance and stuck in the board on the flat part of the blade and it just stood there with the cut in halves of potato split and rolled off on either side of it. It has a truly excelent grind, very little stickage. It cut through fresh snapy carrots like they were rotten soft. It tip sliced through raw chicken breast to make chichen strips without leaving any membranes or sinue uncut with a single slice for each strip. Wow, it is a great tip draw slicer and an excelent chopper on the cherry board. So far with lots of different cutting styles I have used including tough chopping work, it shows no sign of dullng at all, and under magnification showed no rolling or microchipping of the edge so far. I have had it about a month and have not even needed to strop it yet.This knife does not look fancy, though the blade is beautiful in its owny shiny way, but my goodness this thing is a performer worth every penny and more.
1 people found this review helpful
Had previously orderd the Kohetsu HAP 40 Honesuki, my first Hap 40 knife. Liked it so much I bought this Kohetsu HAP 40 Bunka. It was very sharp out of the box (7 out of 10). I refined and polished the factory edge to 30k and it has is extremely sharp edge with 15 degree per side primary bevel (9 out of 10). I have a cherry wood end grain board and first did some push cutting with the knife. On my first cut the thing glided through the red potato with very little resistance and stuck in the board on the flat part of the blade and it just stood there with the cut in halves of potato split and rolled off on either side of it. It has a truly excelent grind, very little stickage. It cut through fresh snapy carrots like they were rotten soft. It tip sliced through raw chicken breast to make chichen strips without leaving any membranes or sinue uncut with a single slice for each strip. Wow, it is a great tip draw slicer and an excelent chopper on the cherry board. So far with lots of different cutting styles I have used including tough chopping work, it shows no sign of dullng at all, and under magnification showed no rolling or microchipping of the edge so far. I have had it about a month and have not even needed to strop it yet.This knife does not look fancy, though the blade is beautiful in its owny shiny way, but my goodness this thing is a performer worth every penny and more.
Very sharp but doesn't go through everything wellPosted By: Kendall Phillips - verified customer
1 people found this review helpful
I evened out the bevel a little more because I'm left handed and it's a little prone to microchipping. It has a thin grind and I really put it through the paces to see what it could handle. It's very sharp and really does hold an edge indefinitely
1 people found this review helpful
I evened out the bevel a little more because I'm left handed and it's a little prone to microchipping. It has a thin grind and I really put it through the paces to see what it could handle. It's very sharp and really does hold an edge indefinitely
Amazing Fantastic! Posted By: Ryan C - verified customer
I've been using this knife now for a few weeks, and I've gotta say how much I love this knife. I've never owned a Hap40 knife before so I really wanted to put this steel through its paces. After touching up the edge to my own liking I put away my go to AS kohetsu gyuto and endlessly used this knife. Constant 12 hour shifts of service and prep don't phase this knife. On the flip side I bring this knife into the culinary competition setting the morning after 3 12 hour shifts and it's still as if it's fresh off the stone. The tip is so versatile, and the steel holds and edge so well that I'm not afraid to bring this into a competition kitchen after beating on it endlessly in a professional setting as well. This may be my go to prep knife from now on.
I've been using this knife now for a few weeks, and I've gotta say how much I love this knife. I've never owned a Hap40 knife before so I really wanted to put this steel through its paces. After touching up the edge to my own liking I put away my go to AS kohetsu gyuto and endlessly used this knife. Constant 12 hour shifts of service and prep don't phase this knife. On the flip side I bring this knife into the culinary competition setting the morning after 3 12 hour shifts and it's still as if it's fresh off the stone. The tip is so versatile, and the steel holds and edge so well that I'm not afraid to bring this into a competition kitchen after beating on it endlessly in a professional setting as well. This may be my go to prep knife from now on.
Great kknifePosted By: Michael Gotthelf - verified customer
Have used the kife for several days now. Very sharp out of the box. Fit and finish excellent. Love the shape. Mostly used for vegetable prep and the length and protruding tip make it function like a short chefs knife that is very maneuverable.Realy holds its edge. You will be happy with this!
Have used the kife for several days now. Very sharp out of the box. Fit and finish excellent. Love the shape. Mostly used for vegetable prep and the length and protruding tip make it function like a short chefs knife that is very maneuverable.Realy holds its edge. You will be happy with this!
