Posted By: Scott E.
- verified customerI got the Shibata Ko-Bunka to complement the usual set of bird's beak, spear point, and sheep's foot paring knives for garniture and mukimono type stuff. I don't do this professionally, but carving food into flowers and fish and other such nonsense is hella fun if you have the time, and makes for a good conversation piece at your luau. I was specifically looking for something that was ground symmetrically and was non-reactive to avoid discoloring things like citrus peels and apples.After playing with the knife over a long weekend, I'm in love. The fit & finish are awesome, handle is tight and seamless, and the relieving on the spine and choil are works of art in themselves. Best of all the tip is needle sharp, and the blade moves through fibrous product like carrots and apples smoothly. I could also imagine using this if I needed a perfect mince on small stuff like shallots, garlic, or ginger, where paring knives are uncomfortable in my big mitts and my precision knife skills with a 240mm chef's knife are not up to the task. I'm more used to knives with Western handles, so owing to the shorter blade length, this is the first Wa-handled knife I've owned that has felt perfectly balanced to me. The length and weight of the blade is ideal for detail work. In general, I couldn't be more pleased, and the Shibata sayas with these knives are like hand-in-glove. Thanks again, CKTG!
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