Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Results 1 to 2 of 2

Thread: Going small options- kamagata vs ko-bunka

  1. #1
    Senior Member Adirondack's Avatar
    Join Date
    Jan 2013

    Going small options- kamagata vs ko-bunka

    I'm a home cook who appreciates nice tools. I find that I don't use my gyuto that often unless I'm doing a lot of prep or cutting something big. Mostly use the nakiri or 150mm petty. I've been thinking about something even smaller (but not a parer) for slicing the small stuff - garlic, radishes, hakurei, etc. Not that I need something like that, but it would be fun, I think.

    I'm thinking about a small two-sided kamagata (110mm) or small ko-bunka. I'm sure I would find other uses for either one, ie. kamagata as parer. Any thoughts?

  2. #2
    mkriggen's Avatar
    Join Date
    Mar 2013
    Takeda ko-bunka. Love mine, use it all the time.
    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts