Finding a new blacksmith is one of the genuine pleasures in this business - especially when they are offering a limited range of knives at accessible prices without cutting corners on execution. Yasunori is a one-man shop in Miki City, Japan, where the owner forges, heat-treats, grinds, and edges every blade himself. CKTG was the first retail customer outside of Japan when this line launched, and the quality-to-price ratio has been a consistent talking point ever since.
This bunka combines many of the attributes of a nakiri and a santoku in a package that is both versatile and efficient. It is compact and nimble, with a gentle curve to the belly and the reverse tanto tip that sets the bunka format apart. The Blue #2 carbon core is clad in soft stainless steel san mai style, keeping maintenance manageable while delivering the keen edge and easy sharpening that carbon steel is known for. The blade face carries a nice horizontal brushed finish decorated with hand-chiseled kanji, and the walnut octagonal handle with a pakka ferrule is well-fitted throughout.
What Customers Are Saying: Reviewers consistently describe it as a pleasure to use, easy to keep sharp, and a great performer in a professional kitchen setting. One experienced cook who has had it for a month praises its ability to take a good amount of work in service, noting it is honest enough at the spine to push through thick carrots and roots while still being versatile. A second reviewer calls it super easy to keep sharp, and a third calls it sweet overall.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.Brand: Yasunori
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
HRC: 62
Engraving: Hand-Chiseled Kanji
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 3.8 oz (108 g)
Blade Length: 165 mm
Total Length: 297 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
This bunka combines many of the attributes of a nakiri and a santoku in a package that is both versatile and efficient. It is compact and nimble, with a gentle curve to the belly and the reverse tanto tip that sets the bunka format apart. The Blue #2 carbon core is clad in soft stainless steel san mai style, keeping maintenance manageable while delivering the keen edge and easy sharpening that carbon steel is known for. The blade face carries a nice horizontal brushed finish decorated with hand-chiseled kanji, and the walnut octagonal handle with a pakka ferrule is well-fitted throughout.
What Customers Are Saying: Reviewers consistently describe it as a pleasure to use, easy to keep sharp, and a great performer in a professional kitchen setting. One experienced cook who has had it for a month praises its ability to take a good amount of work in service, noting it is honest enough at the spine to push through thick carrots and roots while still being versatile. A second reviewer calls it super easy to keep sharp, and a third calls it sweet overall.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Good WorkhorsePosted By: Sebastian - verified customer
35 people found this review helpful
Easy to sharpen and can take a good amount of work in the professional kitchen. The back of the blade is thick enough to get through some thick carrots and roots but I would still be careful. I have not tried it on butternuts, nor do I want to. I've had it for about a month so far and its been a good blade.
The knife states that it's 165mm but I got it as 170mm. Definitely does not bother me but I feel that it's important to say. The knife also came with a scratch on the front of the point. And the handle doesn't seem it was sealed properly onto the blade, leaving small open spaces, allowing air, water or other things to enter the handle. So I have to change the handle soon. Other than that it's a very good knife.
35 people found this review helpful
Easy to sharpen and can take a good amount of work in the professional kitchen. The back of the blade is thick enough to get through some thick carrots and roots but I would still be careful. I have not tried it on butternuts, nor do I want to. I've had it for about a month so far and its been a good blade.
The knife states that it's 165mm but I got it as 170mm. Definitely does not bother me but I feel that it's important to say. The knife also came with a scratch on the front of the point. And the handle doesn't seem it was sealed properly onto the blade, leaving small open spaces, allowing air, water or other things to enter the handle. So I have to change the handle soon. Other than that it's a very good knife.
love it
