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Home > Knife Types > Bunka Knives > Masakage Yuki Bunka 170mm
Masakage Yuki Bunka 170mm
Masakage Yuki Bunka 170mm Masakage Yuki Bunka 170mmMasakage Yuki Bunka 170mmMasakage Yuki Bunka 170mm
Masakage Yuki Bunka 170mm Masakage Yuki Bunka 170mmMasakage Yuki Bunka 170mmMasakage Yuki Bunka 170mm

Masakage Yuki Bunka 170mm

Item #: YukiBunka

Average Customer Rating:
(5 out of 5 based on 1 reviews)

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Our Price: $162.00
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This 170mm bunka from the Masakage Yuki line is a handy, multipurpose kitchen knife with a unique and interesting profile. The knife is constructed of a Hitachi Shirogami #2 carbon steel core, a steel capable of taking incredibly keen edges, wrapped in an easy to care for stainless steel cladding. The unique profile is accentuated by the refined yet rustic aesthetic and a high quality fit and finish. Like all knives in the Masakge Yuki lineup, this knife is produced by Hiroshi Kato, a master blacksmith with over 50 years of knife making experience. Shirogami #2 is a carbon steel knife and will patina with normal use or corrode if neglected.

  • Brand: Masakage
  • Blacksmith: Kato San
  • Location: Takefu Village, Echizen, Japan
  • Construction: San Mai, Hammer Forged
  • Cladding: Nashiji Stainless
  • Edge Steel: White #2
  • Edge Grind: Even (See Choil Shot)
  • Handle: Oval Magnolia
  • Ferrule: Red Dyed Pakka Wood
  • Weight: 4.8 ounces
  • Blade Length: 166 mm
  • Overall Length: 312 mm
  • Thickness at Heel: 3.9 mm
  • Blade Height: 47.3 mm








  • Customer Reviews

    Reviews

    1 review(s) WRITE A REVIEW (Reviews are subject to approval)
      An awesome performing knife, June 22, 2020
    Posted By: Mark Stiles

    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

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