1 Bunka to rule them all

[aecadiz]

Hello KKF Members

I am in the search of the ultimate bunka for my setup

I would like something at least 180mm with a non western handle. The knife must be on the middle to heavy segment regarding in weight, hopefully being tall also

Not closed to any steel in particular for now

I am hoping yo get New ideas on this search, so please dont be shy !

Thanks

Andres

 

[btbyrd]

Do you want a flatter profile or more curvy? I used to think bunkas were always on the flatter side until I got one (from Anryu) and discovered that it had no flat spot at all.

 

[miggus]

Hmm if you say at least 180mm, the question is when we leave bunka space snd enter k-tip gyutoland. If you are looking at 210s, maybe you want to include those in your search?

 

[aecadiz]

Hmm if you say at least 180mm, the question is when we leave bunka space snd enter k-tip gyutoland. If you are looking at 210s, maybe you want to include those in your search?

Anything in the 180 - 210 realm works for me

Thanks

 

[aecadiz]

Do you want a flatter profile or more curvy? I used to think bunkas were always on the flatter side until I got one (from Anryu) and discovered that it had no flat spot at all.

I am open to both "models" to be honest

I do currently have a Mutsumi Hinoura Bunka 170mm that I really like

 

[blokey]

What is your budget? Sakai Kikumori Yugiri 225mm K-tip is a great knife, around 215mm edge length, 55mm tall and over 200 grams of weight, it's on the expansive side tho.
There's also the Modern Cooking MCX bunks but it is a little lighter.

 

[Delat]

I’m not personally aware of many off the shelf heavyweight 180 bunkas, but Brian Hanson makes a line of knives for line cooks that are a bit thicker and heavier to take abuse and might fit the bill. I ordered a 180 gyuto and had him grind mine thinner but it’s still pretty heavy for the size. The spine is quite thick at the choil (not rounded though), around 5mm, so should be comfortable for long sessions; it tapers pretty quickly though.

My Spare MCX bunka weighs in at 159g (I’d describe it as a light middleweight) while the Hanson 180 gyuto is 166g despite having a lower/shorter blade. Price is quite reasonable at <$275. For comparison my Myojin 180 gyuto is 137g.

I find mine to still be a touch thicker than I’d like as a home cook (will probably do a little light thinning) but I can see how for a line cook the durability would be welcome. He was quite accommodating to customizations so I’m sure he’d be happy to knock out a bunka for you.

 

[aecadiz]

Not really on a budget, Just looking for a nice smart buy

Cheers

 

[GorillaGrunt]

The only one I’ve used and intend To keep is Shiro Kunimitsu

 

[aecadiz]

I wanted to share with you my New bunka, custom made by Fellipi Porto

52100 core with wrought iron clad, polished by @adrianopedro

 

[banjo1071]

1.2562 and old ankerchain....

 

[aecadiz]

You can kill a T-Rex with that one, kudos!

who is the blacksmith??

 

[chefwp]

I'm pretty happy with my Tanaka x Kyuzo from Hitohira 180mm

 

[banjo1071]

You can kill a T-Rex with that one, kudos!

who is the blacksmith??

Marius Smide

 

[bradmacmt]

My Bunka is a Sakai Kikumori blue no. 2 stainless clad w/ nashiji finish. It drives like Toyama made it. I friggin love this knife. I have no idea who the smith is, and don't really care. As a Vegan, produce is my domain so a knife must "steer" straight for me to keep it around. Denser vegatables make it clear very quickly if a knife will stay in my rack. I like its height (55mm), flat spot, grind, length, weight, and really everything about it. You could spend a LOT more and not have a knife as well crafted.

https://carbonknifeco.com/collections/sakai-kikumori/products/kikumori-nashiji-blue-2-bunka-180mm

 

[tostadas]

Does a shibata tinker tank count? It's like a hybrid of a k-tip gyuto/bunka and a cleaver, and in the range of 180x85,320g

 

[HumbleHomeCook]

Eventually, all such threads lead to the one true answer.

Serbian Cleaver.

 

[aecadiz]

Not a big fan of the serbian cleaver if I can be honest....

But if I have to be honest, its not a bad option if you are not a KKF member and/or knife addict

 

[HumbleHomeCook]

Not a big fan of the serbian cleaver if I can be honest....

But if I have to be honest, its not a bad option if you are not a KKF member and/or knife addict

It's okay, I'm not a fan of them either.

 

[enrico]

I wanted to share with you my New bunka, custom made by Fellipi Porto

52100 core with wrought iron clad, polished by @adrianopedro

Wow. Fellipi’s work is extremely nice. I wouldn’t be surprised to see him be at the top of our makers list in the near future. His stuff look’s amazing.

It would be nice to get him on this forum and start a new thread with his work.