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Bunkas and their smaller brethren, ko-bunkas, are becoming more popular in western kitchens due to their compact size, flatter profiles, and overall versatility. Aside from looking cool, the reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts. This is a nice length for this versatile cutter as it allows for the processing of most ingredients.
Makoto Kurosaki makes these blades out of SG2. This is an amazing steel for kitchen knives as it can be heat treated to a very high rating. The result is a knife that is easy to use and to sharpen. It also holds a sharp edge and is very durable. The inner core is then covered in a cladding made from a soft stainless steel. Thus, these are really easy knives to maintain and care for.
Makoto-san has trained under the great knife sharpener, Mr. Mirihito, and the results of this tutelage are evident in the amazing grinds these knives are bestowed with. They are true lasers: super thin and super sharp. They simply fall through produce like the best out there. Together with the ease of maintenance and edge retention attributes, these knives represent a perfect entry into the world of high end Japanese cutlery, without the hassles associated with carbon steel blades. His pricing is also very keen as compared to other knives with these specifications.Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Kasumi
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 4.0 ounces
Blade Length: 182 mm
Total Length: 320 mm
Blade Height: 45 mm
Spine Thickness at Base: 2.1 mm
Edge Grind: Even (See Choil Photo)
Makoto Kurosaki makes these blades out of SG2. This is an amazing steel for kitchen knives as it can be heat treated to a very high rating. The result is a knife that is easy to use and to sharpen. It also holds a sharp edge and is very durable. The inner core is then covered in a cladding made from a soft stainless steel. Thus, these are really easy knives to maintain and care for.
Makoto-san has trained under the great knife sharpener, Mr. Mirihito, and the results of this tutelage are evident in the amazing grinds these knives are bestowed with. They are true lasers: super thin and super sharp. They simply fall through produce like the best out there. Together with the ease of maintenance and edge retention attributes, these knives represent a perfect entry into the world of high end Japanese cutlery, without the hassles associated with carbon steel blades. His pricing is also very keen as compared to other knives with these specifications.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) For the working professionals Posted By: Alden
I have had this knife for the better part of a year now and it has been a god send to, not only my efficiency in the kitchen but to the precision in which I can work. Admittedly I know very little about steel and tempering and the knife making process but what I can attest to is the longevity, versatility, and durability of this knife. You can feel the soul of the knife maker in this stunning piece of art. I work in a very demanding kitchen cutting one of the most versatile arrays of produce and meats you will find anywhere in the states and this knife can tackle any task thrown at it with grace and confidence. I use this knife daily to cut root vegetables, acidic fruits, delicate herbs, fillet fish, debone poultry, clean steaks, cut bread, open bags and any other task where a sharp edge is required. I have dropped this knife on tile floors left it soaking in water, run it through bones, and used it in ways that no knife should ever be subjected to and it hasn't so much as blinked in the face of it. The worst I've gotten it to do is warp the edge very minority which only required a few minutes on the stones to push past the matrix. This knife has an unparalleled edge retention and I have often gone three to four weeks without needing to sharpen it while being used for 8 hours a day in intense kitchen work. The description of this knife on the site is underwhelming as truly this knife can be sharpened to 12 or 11 degrees leaving a 2 mm wide edge on it for a month at a time without any signs of slowing down. The handle has not warped, cracked, chipped, or swollen from the abuse I have thrown at it constantly subject to extreme temperature change and overwhelming moisture content and there is no step anywhere in the handle. I cannot recommend this knife more for anyone who works in the professional world of cooking. From delicate tasks to hard manual labor this knife truly can handle it all and come back out on the other side better for it. It is a knife with soul that breaths in your hand and speaks with its own soul. I could not be more happy with a knife and it will be my companion for years to come.
I have had this knife for the better part of a year now and it has been a god send to, not only my efficiency in the kitchen but to the precision in which I can work. Admittedly I know very little about steel and tempering and the knife making process but what I can attest to is the longevity, versatility, and durability of this knife. You can feel the soul of the knife maker in this stunning piece of art. I work in a very demanding kitchen cutting one of the most versatile arrays of produce and meats you will find anywhere in the states and this knife can tackle any task thrown at it with grace and confidence. I use this knife daily to cut root vegetables, acidic fruits, delicate herbs, fillet fish, debone poultry, clean steaks, cut bread, open bags and any other task where a sharp edge is required. I have dropped this knife on tile floors left it soaking in water, run it through bones, and used it in ways that no knife should ever be subjected to and it hasn't so much as blinked in the face of it. The worst I've gotten it to do is warp the edge very minority which only required a few minutes on the stones to push past the matrix. This knife has an unparalleled edge retention and I have often gone three to four weeks without needing to sharpen it while being used for 8 hours a day in intense kitchen work. The description of this knife on the site is underwhelming as truly this knife can be sharpened to 12 or 11 degrees leaving a 2 mm wide edge on it for a month at a time without any signs of slowing down. The handle has not warped, cracked, chipped, or swollen from the abuse I have thrown at it constantly subject to extreme temperature change and overwhelming moisture content and there is no step anywhere in the handle. I cannot recommend this knife more for anyone who works in the professional world of cooking. From delicate tasks to hard manual labor this knife truly can handle it all and come back out on the other side better for it. It is a knife with soul that breaths in your hand and speaks with its own soul. I could not be more happy with a knife and it will be my companion for years to come.
For the working professionals Posted By: Alden
4 people found this review helpful
I have had this knife for the better part of a year now and it has been a god send to, not only my efficiency in the kitchen but to the precision in which I can work. Admittedly I know very little about steel and tempering and the knife making process but what I can attest to is the longevity, versatility, and durability of this knife. You can feel the soul of the knife maker in this stunning piece of art. I work in a very demanding kitchen cutting one of the most versatile arrays of produce and meats you will find anywhere in the states and this knife can tackle any task thrown at it with grace and confidence. I use this knife daily to cut root vegetables, acidic fruits, delicate herbs, fillet fish, debone poultry, clean steaks, cut bread, open bags and any other task where a sharp edge is required. I have dropped this knife on tile floors left it soaking in water, run it through bones, and used it in ways that no knife should ever be subjected to and it hasn't so much as blinked in the face of it. The worst I've gotten it to do is warp the edge very minority which only required a few minutes on the stones to push past the matrix. This knife has an unparalleled edge retention and I have often gone three to four weeks without needing to sharpen it while being used for 8 hours a day in intense kitchen work. The description of this knife on the site is underwhelming as truly this knife can be sharpened to 12 or 11 degrees leaving a 2 mm wide edge on it for a month at a time without any signs of slowing down. The handle has not warped, cracked, chipped, or swollen from the abuse I have thrown at it constantly subject to extreme temperature change and overwhelming moisture content and there is no step anywhere in the handle. I cannot recommend this knife more for anyone who works in the professional world of cooking. From delicate tasks to hard manual labor this knife truly can handle it all and come back out on the other side better for it. It is a knife with soul that breaths in your hand and speaks with its own soul. I could not be more happy with a knife and it will be my companion for years to come.
4 people found this review helpful
I have had this knife for the better part of a year now and it has been a god send to, not only my efficiency in the kitchen but to the precision in which I can work. Admittedly I know very little about steel and tempering and the knife making process but what I can attest to is the longevity, versatility, and durability of this knife. You can feel the soul of the knife maker in this stunning piece of art. I work in a very demanding kitchen cutting one of the most versatile arrays of produce and meats you will find anywhere in the states and this knife can tackle any task thrown at it with grace and confidence. I use this knife daily to cut root vegetables, acidic fruits, delicate herbs, fillet fish, debone poultry, clean steaks, cut bread, open bags and any other task where a sharp edge is required. I have dropped this knife on tile floors left it soaking in water, run it through bones, and used it in ways that no knife should ever be subjected to and it hasn't so much as blinked in the face of it. The worst I've gotten it to do is warp the edge very minority which only required a few minutes on the stones to push past the matrix. This knife has an unparalleled edge retention and I have often gone three to four weeks without needing to sharpen it while being used for 8 hours a day in intense kitchen work. The description of this knife on the site is underwhelming as truly this knife can be sharpened to 12 or 11 degrees leaving a 2 mm wide edge on it for a month at a time without any signs of slowing down. The handle has not warped, cracked, chipped, or swollen from the abuse I have thrown at it constantly subject to extreme temperature change and overwhelming moisture content and there is no step anywhere in the handle. I cannot recommend this knife more for anyone who works in the professional world of cooking. From delicate tasks to hard manual labor this knife truly can handle it all and come back out on the other side better for it. It is a knife with soul that breaths in your hand and speaks with its own soul. I could not be more happy with a knife and it will be my companion for years to come.
Laser OOTBPosted By: Neil
4 people found this review helpful
The simplicity of this knife's appearance belies its sophistication. Held in the hand it is very light, but well balanced. The second you set it to work, though, is when the magic happens. As you gently apply forward movement to the blade, food parts, and falls away - you recognize that you are holding something truly special in your hand - a handcrafted piece of Japanese mastery. I have many kitchen knives - Mac, Tojiro, Spyderco, Bradford, Opinel, Yaxell, and more, and I can unequivocally say that this the finest.
4 people found this review helpful
The simplicity of this knife's appearance belies its sophistication. Held in the hand it is very light, but well balanced. The second you set it to work, though, is when the magic happens. As you gently apply forward movement to the blade, food parts, and falls away - you recognize that you are holding something truly special in your hand - a handcrafted piece of Japanese mastery. I have many kitchen knives - Mac, Tojiro, Spyderco, Bradford, Opinel, Yaxell, and more, and I can unequivocally say that this the finest.
