This 180mm bunka shows off the thin, well realized grind that Kousuke Muneishi is becoming known for, a third generation blacksmith working out of Tosa, Japan. The blade pairs a flat profile with a sharp, angled tip, giving cooks both efficient push cutting and a precise point for detail work.
The core is Blue #2 carbon steel, also called Aogami #2, laminated with stainless steel through the san mai method and finished with a nashiji, or pear skin, texture from sand blasting the blade face. The handle is an octagonal oak with an urushi finish. Kousuke comes from a family business founded by his grandfather in 1955 to make farming and forestry tools, and his father has long specialized in Aogami #2 cutting tools, with Kousuke now expanding into kitchen cutlery and naming this line Yusaku, meaning roughly the work of Kousuke.
What Customers Are Saying:The one reviewer on this listing calls the bunka well balanced with a solid feel, praising the shorter length for how maneuverable it is along with excellent fit and finish. They report it came out of the box sharp enough to prep sausage and chicken for a gumbo serving eighty people, holding its edge through the entire day.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
The core is Blue #2 carbon steel, also called Aogami #2, laminated with stainless steel through the san mai method and finished with a nashiji, or pear skin, texture from sand blasting the blade face. The handle is an octagonal oak with an urushi finish. Kousuke comes from a family business founded by his grandfather in 1955 to make farming and forestry tools, and his father has long specialized in Aogami #2 cutting tools, with Kousuke now expanding into kitchen cutlery and naming this line Yusaku, meaning roughly the work of Kousuke.
What Customers Are Saying:The one reviewer on this listing calls the bunka well balanced with a solid feel, praising the shorter length for how maneuverable it is along with excellent fit and finish. They report it came out of the box sharp enough to prep sausage and chicken for a gumbo serving eighty people, holding its edge through the entire day.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even
- Handle: Oak Urushi Octagonal
- Weight: 5.1 oz (144 g)
- Blade Length: 185 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 3.3 mm
- Blade Height at Heel: 46.8 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Gumbo machinePosted By: Chuck
35 people found this review helpful
This is a good knife. Very well balanced with a solid feel. The shorter length makes it very maneuverable. It has great fit and finish, and was (of course) very sharp. Mine came out of the box and prepped sausage and chicken gumbo for 80. It held its edge the whole day.
35 people found this review helpful
This is a good knife. Very well balanced with a solid feel. The shorter length makes it very maneuverable. It has great fit and finish, and was (of course) very sharp. Mine came out of the box and prepped sausage and chicken gumbo for 80. It held its edge the whole day.
