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Takeda san calls this knife a Kiritsuke but it's made just like his bunka knife except longer so we're using both names. Regardless this is a general-purpose knife with a really cool shape. This 210mm version is the perfect size to be used as a gyuto/chef knife for most tasks in the kitchen.
Shosui Takeda specializes in hand forging blades from the highest quality Aogami Super Steel (AS), which is high in carbon and has added Vanadium for strength and durability. Each blade holds its edge extraordinarily well and resharpens easily.
The blades are marked with “AS” and Takeda’s signature. They are forged entirely by hand, as has been practiced for three generations. The blade measurements are rough aproximations since Shosui does these by eye without a template. The blade of the bunka is made thin for amazing slicing ability.
Following this lengthy process another artisan member of the Takeda team completes the knife with a natural maple handle featuring a custom contoured octagonal pattern and ebony ferrule. The nakago, or tang, is then sealed with a natural waterproof resin.
This unusual and useful knife will appeal to anyone who values true handmade tools steeped in a rich history of craftsmanship.Blacksmith: Takeda san
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even /
Handle: Stained Maple Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 ounces
Length on edge: 210-215mm
Spine Thickness at Heel: 3mm
Blade Height: 65mm
Shosui Takeda specializes in hand forging blades from the highest quality Aogami Super Steel (AS), which is high in carbon and has added Vanadium for strength and durability. Each blade holds its edge extraordinarily well and resharpens easily.
The blades are marked with “AS” and Takeda’s signature. They are forged entirely by hand, as has been practiced for three generations. The blade measurements are rough aproximations since Shosui does these by eye without a template. The blade of the bunka is made thin for amazing slicing ability.
Following this lengthy process another artisan member of the Takeda team completes the knife with a natural maple handle featuring a custom contoured octagonal pattern and ebony ferrule. The nakago, or tang, is then sealed with a natural waterproof resin.
This unusual and useful knife will appeal to anyone who values true handmade tools steeped in a rich history of craftsmanship.
Please note that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing Love it incredible!Posted By: Andrew V - verified customer
1 people found this review helpful
This knife is simply outstanding. It is the third carbon-steel japanese knife I've owned, and it surpasses the others in every conceivable way. Yes, it's a bit more expensive than many, but the fit and finish are simply outstanding! It's an absolutely gorgeous knife, with boatloads of personality and character. It came very, very sharp with a zero-degree bevel (which takes a bit of getting used to), but I was able to get it even sharper and now... wow. I've never experienced this level of sharpness before. The size and shape are perfect for me - the width at the far end means that you can scoop and transfer ingredients quite easily, and the width there additionally helps (me at least) in touching my knuckles so as to keep my fingers curled when moving quickly. The AS steel holds a great edge, and I find this very easy to keep razor sharp, but I will say that it takes corrosion easily and is a bit more delicate than some. If you're looking for something to hack like a Deba, this knife is not it. It's perfect for meat and vegetables. The 170 length would probably be ideal for most of my tasks, and a tiny bit more agile, but I personally like the 210 (217 in my case: sizes vary) because this is my workhorse, and the extra length is occasionally quite valuable. All in all, an incredible knife, and one I would gladly purchase again.
1 people found this review helpful
This knife is simply outstanding. It is the third carbon-steel japanese knife I've owned, and it surpasses the others in every conceivable way. Yes, it's a bit more expensive than many, but the fit and finish are simply outstanding! It's an absolutely gorgeous knife, with boatloads of personality and character. It came very, very sharp with a zero-degree bevel (which takes a bit of getting used to), but I was able to get it even sharper and now... wow. I've never experienced this level of sharpness before. The size and shape are perfect for me - the width at the far end means that you can scoop and transfer ingredients quite easily, and the width there additionally helps (me at least) in touching my knuckles so as to keep my fingers curled when moving quickly. The AS steel holds a great edge, and I find this very easy to keep razor sharp, but I will say that it takes corrosion easily and is a bit more delicate than some. If you're looking for something to hack like a Deba, this knife is not it. It's perfect for meat and vegetables. The 170 length would probably be ideal for most of my tasks, and a tiny bit more agile, but I personally like the 210 (217 in my case: sizes vary) because this is my workhorse, and the extra length is occasionally quite valuable. All in all, an incredible knife, and one I would gladly purchase again.
AwesomeFitPosted By: Robert Squeglia - verified customer
If you're here, then you already know. What you may be deciding is how this knife is going to fit within my work day. I am fortunate enough to be able to have an 18x24 board on my line station, which also happens to be where I do all of my prep. This 210 Bunka is thee perfect size, length AND height with a nice shallow gentle curve for the rocking technique. Not to mention the tip can execute quite a bit of precision in the delicate, hard to reach areas. It has become my daily workhorse. It's my second Takeda, my first being the nakiri, which lacked the distance for some product, but otherwise still gets used a great deal. Overall, this has to be my 12th knife from these guys and I have yet to look anywhere else. Top Flight Service.
If you're here, then you already know. What you may be deciding is how this knife is going to fit within my work day. I am fortunate enough to be able to have an 18x24 board on my line station, which also happens to be where I do all of my prep. This 210 Bunka is thee perfect size, length AND height with a nice shallow gentle curve for the rocking technique. Not to mention the tip can execute quite a bit of precision in the delicate, hard to reach areas. It has become my daily workhorse. It's my second Takeda, my first being the nakiri, which lacked the distance for some product, but otherwise still gets used a great deal. Overall, this has to be my 12th knife from these guys and I have yet to look anywhere else. Top Flight Service.
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