A bunka shares much of its size and versatility with a santoku, and this 170mm version from the Masakage Koishi line adds a thin, dexterous tip and a slightly curved belly that handles push cuts, slicing, and rock chopping equally well. The cherry wood wa handle and black pakka ferrule round out a knife that looks as good as it performs.
The core is Aogami Super carbon steel, hardened to around 63 to 65 HRC and highly prized for its ability to take and hold a very sharp edge. The outer layer carries the Koishi finish, a dimpled hammer pattern under a kurouchi coating that helps the blade cut through ingredients without sticking, named for the Japanese word koishi, meaning pebble. The knife is handmade by Yoshimi Kato at Takefu Knife Village in Echizen.
What Customers Are Saying:Reviewers consistently describe this bunka as light, thin, and exceptionally sharp, with several noting it stays sharp through regular weekly use with only occasional honing needed. A professional chef calls it a daily go to for prepping in tight spaces, and more than one buyer mentions the comfortable pinch grip and the kurouchi dimples helping reduce food sticking. The main limitation noted is that the shorter blade is best suited to vegetable prep rather than larger proteins, where a full size gyuto would be the better tool.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
The core is Aogami Super carbon steel, hardened to around 63 to 65 HRC and highly prized for its ability to take and hold a very sharp edge. The outer layer carries the Koishi finish, a dimpled hammer pattern under a kurouchi coating that helps the blade cut through ingredients without sticking, named for the Japanese word koishi, meaning pebble. The knife is handmade by Yoshimi Kato at Takefu Knife Village in Echizen.
What Customers Are Saying:Reviewers consistently describe this bunka as light, thin, and exceptionally sharp, with several noting it stays sharp through regular weekly use with only occasional honing needed. A professional chef calls it a daily go to for prepping in tight spaces, and more than one buyer mentions the comfortable pinch grip and the kurouchi dimples helping reduce food sticking. The main limitation noted is that the shorter blade is best suited to vegetable prep rather than larger proteins, where a full size gyuto would be the better tool.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
- Brand: Masakage
- Line: Koishi
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: Hammer Forged, San Mai
- Edge Steel: Aogami Super
- HRC: 63-65
- Finish: Kurouchi
- Edge Grind: Even
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.5 oz (128 g)
- Blade Length: 173 mm
- Total Length: 318 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 46 mm
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing knifePosted By: Jonathan
46 people found this review helpful
I have used this knife for almost a year now and I absolutely love it. It is light and thin with incredible cutting ability. I use it several times a week and only need to occasionally use a steel and it is still very sharp. I am careful with it and do not use it near bones or very hard things. It is very well finished with smooth edges and perfect balance.
46 people found this review helpful
I have used this knife for almost a year now and I absolutely love it. It is light and thin with incredible cutting ability. I use it several times a week and only need to occasionally use a steel and it is still very sharp. I am careful with it and do not use it near bones or very hard things. It is very well finished with smooth edges and perfect balance.
My favorite knife As good as i hoped Excellent Knife Product ReviewPosted By: Jason - verified customer
21 people found this review helpful
I was looking for a short high performing knife with a flattish profile. The kurouchi finish is one of the best I've seen to date and the dimples on the blade seem to avoid things sticking to it. Really nice well balanced knife. Really comfy choil perfect for a pinch grip. After owning this one, I'm tempted by it's bigger gyuto brothers.
21 people found this review helpful
I was looking for a short high performing knife with a flattish profile. The kurouchi finish is one of the best I've seen to date and the dimples on the blade seem to avoid things sticking to it. Really nice well balanced knife. Really comfy choil perfect for a pinch grip. After owning this one, I'm tempted by it's bigger gyuto brothers.
top performerPosted By: Jesse - verified customer
25 people found this review helpful
So this is my 2nd Koishi, I was pretty sure I would like this knife before I had it in hand. It took a little while to make it into the rotation at work but it has seen a few months of use now & I use it every day, primarily peeling, slicing, chopping small fruits & berries. This is what I bought it for & considering how much I use it / how deftly it moves through ingredients, I couldn't be happier.
25 people found this review helpful
So this is my 2nd Koishi, I was pretty sure I would like this knife before I had it in hand. It took a little while to make it into the rotation at work but it has seen a few months of use now & I use it every day, primarily peeling, slicing, chopping small fruits & berries. This is what I bought it for & considering how much I use it / how deftly it moves through ingredients, I couldn't be happier.
Product ReviewPosted By: Dylan - verified customer
25 people found this review helpful
What a dream this knife is! Wonderfully crafted and functional blade. As you might expect, this knife has it's limitations. It definetly excels at vegtable prep, but because of its length won't be great for slicing or fabricating proteins. If you are looking for a more multipurpose knife, a gyuto is your best bet. Very pleased with the steel and would definetly recommend adding this knife to your collection!
25 people found this review helpful
What a dream this knife is! Wonderfully crafted and functional blade. As you might expect, this knife has it's limitations. It definetly excels at vegtable prep, but because of its length won't be great for slicing or fabricating proteins. If you are looking for a more multipurpose knife, a gyuto is your best bet. Very pleased with the steel and would definetly recommend adding this knife to your collection!
