We're excited to have these knives in made by Makoto Kurosaki, Yu Kurosaki's older brother! While Makoto has his very own shop separate from Yu's, his knives still share a lot of similarities to Yu's.
While these knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the stock making them slightly less delicate. The R2 (SG2) core steel is one of our favorites at the shop for its great edge retention and surprising ease of sharpening for such a tough stainless. It also has a very fine and consistent grain structure as it is a powdered steel so it will benefit from being taken to a much higher grit stone than a more traditional stainless steel will. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
I work in professional kitchens as a line cook, and this is now my go-to tool. It is delicate enough to score vegetables and brunoise shallots with ease. However its also been useful breaking down medium sized melons and squash. I have to say wasn’t sure whether to get a nakiri, santoku, or the bunka, but after using this knife i think this shape offers the most possible uses. This is my 3rd knife from this line and I would own them all if i could. By far my favorite knife to date.
DYLAN F.
Beautiful knife and razor sharp out of the box, profile is super flat, and the cutting feel is amazing. I used to use shun knives and they don’t even compare.
Elias C.
I got the gyuto version of this knife. I thought I would write a review on the bunka because they are practically the same other than shape and the gyuto is no longer available. This knife is very light, but not too light and it has an amazing cutting feel. It’s still new so I can’t say much about edge retention. It’s made of r2/sg2 so it should be easy to sharpen and retain an edge.
David h.
Excellent feedback and suggestions in choosing this knife. A pleasure to prepare our family meals with this Makoto Kurosaki bunks.
Elijah G.
I work in professional kitchens as a line cook, and this is now my go-to tool. It is delicate enough to score vegetables and brunoise shallots with ease. However its also been useful breaking down medium sized melons and squash. I have to say wasn’t sure whether to get a nakiri, santoku, or the bunka, but after using this knife i think this shape offers the most possible uses. This is my 3rd knife from this line and I would own them all if i could. By far my favorite knife to date.
DYLAN F.
Beautiful knife and razor sharp out of the box, profile is super flat, and the cutting feel is amazing. I used to use shun knives and they don’t even compare.
Elias C.
I got the gyuto version of this knife. I thought I would write a review on the bunka because they are practically the same other than shape and the gyuto is no longer available. This knife is very light, but not too light and it has an amazing cutting feel. It’s still new so I can’t say much about edge retention. It’s made of r2/sg2 so it should be easy to sharpen and retain an edge.
David h.
Excellent feedback and suggestions in choosing this knife. A pleasure to prepare our family meals with this Makoto Kurosaki bunks.
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