The bunka profile has gained real popularity in recent years, and the Masakage Yuki version is a compelling example of why. Yoshimi Kato hammer forges this at Takefu Village in Echizen from White #2 carbon steel wrapped in stainless nashiji cladding, combining a carbon steel edge with an easy-maintenance outer layer. The distinctive angled tip gives the bunka its versatility across fine knife work and heavier prep alike.
At 174mm blade length and 48mm tall this runs slightly taller than many bunka in this size class, giving it good knuckle clearance and scooping ability. The even grind produces a tip that is very thin and pointed, which makes it a rewarding precision knife but requires some care during sharpening and heavy use. One reviewer who is relatively new to Japanese knives was immediately impressed by the performance while also noting some nervousness about the delicate tip.
What Customers Are Saying: One reviewer is impressed enough to call it incredible within weeks of ownership, coming from a background with other knife types. They find the edge performance exceptional and the look compelling, with the only caveat being some caution around the very thin tip until they get more comfortable with it. Overall they describe it as a knife that keeps making them smile.
Care Instructions: The White #2 core is reactive carbon steel and will develop a natural patina with use. The stainless cladding protects the blade faces, so daily care is straightforward: wipe and dry the blade after use, avoid leaving acidic foods against the edge, and hand wash only.
At 174mm blade length and 48mm tall this runs slightly taller than many bunka in this size class, giving it good knuckle clearance and scooping ability. The even grind produces a tip that is very thin and pointed, which makes it a rewarding precision knife but requires some care during sharpening and heavy use. One reviewer who is relatively new to Japanese knives was immediately impressed by the performance while also noting some nervousness about the delicate tip.
What Customers Are Saying: One reviewer is impressed enough to call it incredible within weeks of ownership, coming from a background with other knife types. They find the edge performance exceptional and the look compelling, with the only caveat being some caution around the very thin tip until they get more comfortable with it. Overall they describe it as a knife that keeps making them smile.
Care Instructions: The White #2 core is reactive carbon steel and will develop a natural patina with use. The stainless cladding protects the blade faces, so daily care is straightforward: wipe and dry the blade after use, avoid leaving acidic foods against the edge, and hand wash only.
- Brand: Masakage
- Line: Yuki
- Blacksmith: Yoshimi Kato
- Workshop: Takefu Knife Village
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2)
- Cladding: Nashiji Stainless
- HRC: 62-63
- Edge Grind: Even (See Choil Shot)
- Handle: Oval Magnolia
- Ferrule: Red Dyed Pakka Wood
- Weight: 4.5 oz (128 g)
- Blade Length: 174 mm
- Total Length: 319 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 48 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) An awesome performing knifePosted By: Mark Stiles
14 people found this review helpful
I'm a bit newer to Japanese knives, but a lifelong knife addict in other arenas. This knife is incredible. I've only had it a few weeks, but VERY impressed. I will admit with my limited level of experience the VERY thin tip makes me a bit nervous about it's fragility, but the performance keeps me smiling. It came sharp out of the box, but I decided to put my own edge on it after week or two using a Suehiro Cerax 1000/6000, a strop and compound. It's scary sharp now. Though I've been well pleased with my other purchase from Chef Knives to Go, a 240mm G3 Gyuto, the White
14 people found this review helpful
I'm a bit newer to Japanese knives, but a lifelong knife addict in other arenas. This knife is incredible. I've only had it a few weeks, but VERY impressed. I will admit with my limited level of experience the VERY thin tip makes me a bit nervous about it's fragility, but the performance keeps me smiling. It came sharp out of the box, but I decided to put my own edge on it after week or two using a Suehiro Cerax 1000/6000, a strop and compound. It's scary sharp now. Though I've been well pleased with my other purchase from Chef Knives to Go, a 240mm G3 Gyuto, the White
