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ABOUT THIS PRODUCT: Kyohei Shindou Bunka 165 mm
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Blade Length |
165 mm |
Total Length |
310 mm |
Steel |
Aogami (blue) #2 |
Handle |
Bacote |
Ferrule |
Gods Wood Ash
|
Rockwell |
61-62 |
Height Spine to heel |
52 mm |
Width at Spine |
2.5 mm |
Weight |
163 grams |
Shindou-san is a young blacksmith with a ton of promise. He works out of the Tosa region and while building his workshop, worked as a sales associate for a company that sold knives from this region. At the moment, he is only comfortable making Nakiri and Bunka shapes but we expect he will broaden his range in the near future. His knives feature an iron cladding overtop of aogami #2 steel and features a beautiful clad line separating the core steel from the iron cladding. His knives are quite light and are nice and thin behind the edge providing a fantastic cutting feel. For the price, it's hard to beat these knives.
The Bunka is an all purpose shape that is very similar to the ever versatile santoku. With its more aggressive K-tip, or reverse tanto tip, these guys can do everything the santoku can, but excel in finer tip work for things like brunoise shallots and garlic. These knives are a surprising joy to thin and work on, despite the stainless cladding, and the tall bevels give them a great cutting feel through harder ingredients like carrots and sweet potatoes.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
customers love their sharp knife
Lawrence C.
I love my knife. If I could time travel I would go back just to tell myself years ago to start a fancy knife collection.
david z.
My daughter got one of these for my birthday. It has become my go to knife for almost all cutting chores. It is easy to sharpen and seems to hold an edge for quite a long time. It is wickedly sharp! , So be careful using this.
Customer service from this company is fantastic.
Thank you Gage
matthew b.
bought this bunka and i love it. perfect size and sharpness
Blaise K.
This knife is a wonderful addition to my collection. It is wicked sharp out of the box, does what I want and due to its carbon content already has a well worked patina. The craftsmanship is amazing and the feel in the hand is on par.
Justin R.
This thing is sharp, light, and agile. Good rock with a precise tip. Unbeatable value.
Lawrence C.
I love my knife. If I could time travel I would go back just to tell myself years ago to start a fancy knife collection.
david z.
My daughter got one of these for my birthday. It has become my go to knife for almost all cutting chores. It is easy to sharpen and seems to hold an edge for quite a long time. It is wickedly sharp! , So be careful using this.
Customer service from this company is fantastic.
Thank you Gage
matthew b.
bought this bunka and i love it. perfect size and sharpness
Blaise K.
This knife is a wonderful addition to my collection. It is wicked sharp out of the box, does what I want and due to its carbon content already has a well worked patina. The craftsmanship is amazing and the feel in the hand is on par.
Justin R.
This thing is sharp, light, and agile. Good rock with a precise tip. Unbeatable value.
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