Masakage Koishi Aogami Super Bunka Knife 170mm - Japanese High Carbon Steel Kitchen Knife for Precision Slicing, Dicing & Vegetable Prep - Perfect for Chefs & Home Cooking Enthusiasts

Masakage Koishi Aogami Super Bunka 170mm

Elevate your culinary skills with the Masakage Koishi Aogami Super Bunka 170mm, a handcrafted Japanese knife designed for versatility and precision. Forged by master blacksmith Yoshimi Kato in Echizen, Fukui, Japan, this bunka knife seamlessly blends traditional craftsmanship with modern performance, making it an essential tool for both professional chefs and home cooks.

Specifications

• Region: Echizen, Fukui, Japan
• Blacksmith: Yoshimi Kato
• Core Steel: Aogami Super (Blue Carbon Steel)
• Cladding: Stainless Steel with Kurouchi (black) and Tsuchime (hammered) finish
• Hardness (HRC): 63–64
• Blade Length: 170mm
• Blade Height: 46.3mm
• Spine Thickness at Base: 3.3mm
• Weight: 128g
• Handle: Octagonal Cherry Wood with Black Pakka Wood Ferrule

Why Choose the Masakage Koishi Bunka?

The Masakage Koishi Bunka is a versatile, multi-purpose knife akin to the Santoku, featuring a pointed tip ideal for precision tasks and a slightly curved belly suitable for various cutting techniques, including push cuts, slicing, and rocking. The Aogami Super core steel offers exceptional sharpness and edge retention, while the stainless steel cladding with kurouchi and tsuchime finish provides rust resistance and a unique aesthetic reminiscent of river pebbles. The octagonal handle ensures a comfortable grip, enhancing control during use.

Common Questions

1. Is the Masakage Koishi Bunka suitable for cutting meat?
Yes, the bunka is designed as a multi-purpose knife capable of handling vegetables, boneless meats, and fish. However, for tasks involving bones or harder materials, a different knife type is recommended to maintain the blade's integrity.

2. How should I maintain this knife?
Hand wash the knife with mild detergent, rinse with hot water, and dry immediately after use. Avoid dishwashers and ensure the blade is stored properly to protect the edge. Regular honing and occasional sharpening with a whetstone will keep the blade performing optimally.

3. What does the kurouchi and tsuchime finish signify?
The kurouchi (black) finish is a traditional forging residue that provides a rustic appearance and adds a layer of protection against rust. The tsuchime (hammered) finish creates dimples on the blade surface, reducing food sticking and enhancing the knife's aesthetic appeal.