LF a Bunka

[Perverockstar]

Hello people. It has been a while .

This time I ask for your knowledge since I'm looking for a kind of specific bunka.

I would like to know if there is something with same feel and performance of a Kyohei Shindo but with SS cladding.

The Kyohei is VERY thin behind the edge, with a flat bevel, feels very nimble and it gets screaming sharp within a few minutes of sharpening.

I would like something similar but for my home. Since I'm not there as often I would like something that requires a tiny less care but still with a nice performing carbon core. Or maybe you know of a SS core that performs similary.

The only SS I have tried so far that gets close is the ATS34 from Kisuke and his HT. But it is not as thin as I would like.

Thank you.

 

[ch_br]

@Greenbriel has a kick A$$ SS Cladded bunka listed here:

"Cuts like a demon" and is White #1, so quick and responsive to sharpening.

https://www.kitchenknifeforums.com/...1-180mm-bunka-ebony-handle.61931/#post-948795

 

[HumbleHomeCook]

If I were looking for a thin stainless bunka, I'd start with one of the Kurosaki brothers.

 

[Greenbriel]

The Togashi is an amazing performer and a steal at $340 for a $420 essentially new knife, box included. I also have a Masakage Koishi that's stainless clad and very thin BTE.

https://knifewear.com/products/masakage-koishi-as-bunka-170mm
$290 new, sell for $240 incl. shipping and insurance.

 

[Greenbriel]

Togashi sold, Koishi still available.

 

[Delat]

Yu Kurosaki, Yoshikane, or Shibata - all very thin BTE and stainless lasers. Kurosaki and Yoshi have a bit thicker spine which is more comfortable to hold than Shibata; one of those would be my personal choice.

DM me if you decide on Shibata and want to save a few bucks; I’ve been meaning to put mine on BST but just too darn lazy.

 

[bsfsu]

Stainless clad Shirogami 2, hand done Nashiji (not rolled on), I'm going to get some Bunka made in the new year.

 

[Perverockstar]

Any input on a Takeda NAS?

I'm considering one of those or a Hado Junpaku.

 

[Perverockstar]

Stainless clad Shirogami 2, hand done Nashiji (not rolled on), I'm going to get some Bunka made in the new year.View attachment 210558

You need to keep us posted!

 

[SwampDonkey]

Shiro Kamo Akuma is stainless clad aogami super. I've also got the Kyohei Shindo bunka and it's great, this bunka feels similar. The one I linked is the smaller 170mm bunka that will be more nimble like the Shindo, but Kamo also makes a larger version at 185 or so. That's the one I have, the tip isn't quite as laser beam thin but the still very thin BTE and hard heat treat, great profile.

 

[madmotts]

Shiro Kamo Akuma is stainless clad aogami super.

How’s the akuma on the stones? It’s supposed to be higher hrc 65 and a regular Kamo is at 63 I think.

Here’s a Yoshikane bunka on bst. Yoshikane are great cutters, not lasers tho. Has extensive review about it too.
https://www.kitchenknifeforums.com/...cumulative-rebates-special-combo-offer.61834/

 

[Perverockstar]

Shiro Kamo Akuma is stainless clad aogami super. I've also got the Kyohei Shindo bunka and it's great, this bunka feels similar. The one I linked is the smaller 170mm bunka that will be more nimble like the Shindo, but Kamo also makes a larger version at 185 or so. That's the one I have, the tip isn't quite as laser beam thin but the still very thin BTE and hard heat treat, great profile.

Funny, I was looking at that one yesterday and threw and email to Cleancut asking about their thoughts...

And the price is great!

I'm still waiting on peoples opinions on the Junpaku and the Takeda options. I own a Hado Sumi Ko-Bunka and it easily is my nicest finished knife.

 

[SwampDonkey]

How’s the akuma on the stones? It’s supposed to be higher hrc 65 and a regular Kamo is at 63 I think.

Here’s a Yoshikane bunka on bst. Yoshikane are great cutters, not lasers tho. Has extensive review about it too.
https://www.kitchenknifeforums.com/...cumulative-rebates-special-combo-offer.61834/

I haven't put it on the stones yet, the OOB edge was so good I figured I'd play with that for a while to decide if I was going to keep the knife as it was an inebriated impulse buy since I like big bunkas (and I cannot lie). I'll report back once I go through a progression.

 

[e30Birdy]

I have both the kyohei (was my entry into the bunka world) and now a Shibata Kotetsu and i love the extra height of the Shibata. Would recommend.

 

[Perverockstar]

I have both the kyohei (was my entry into the bunka world) and now a Shibata Kotetsu and i love the extra height of the Shibata. Would recommend.

I have tried those Shibatas, a co-worker (which also happens to be a knife nerd) has the ko-bunka and the 210 one. I like them but it is not exactly what I'm looking for. I'd really like a nice carbon core.

Right now I'm trying to choose between a Takeda NAS, a Hado Junpaku and a Shiro Kamo AS.

The Shiro Kamo is crazy cheap compared to the other two. I own already a Shiro Kamo AS Sujihiki and a Hado Sumi Ko-Bunka. Granted, I guess the performance of a Sujihiki and a Bunka from the same line of the same maker may differ a lot, since they tend to be used for different things each, speaking about the Kamos. But still, it seems to check the boxes...

My Hado Ko-Bunka is a killer feeling and performing knife. So I'm also guessing that the Junpaku Bunka would be extremely similar.

Regarding the Takeda, it seems that many users praise the food release of it. Which it is not something I'm looking for particularly since what I want right now is a nice knife for a slow pace at home. But, who knows, I end up rotating it for one of the knives that I use at work.

It has happened to me that I rotate knives from work to home...

Oh, decisions... I guess I'll get another Itou while I make my mind up regarding this matter. Koki is having one of his KILLER sales with like 5% discount . Still, I love Itous... I can't help myself.

 

[e30Birdy]

I have a 240mm Shiro gyuto and the only thing that puts me off on them is if you ever really have to thin it then it is a lot of work because the concave grind. Its a great knife but nothing to write home about in my book. Bit everyone is going to have a different opinion.

 

[Perverockstar]

I have a 240mm Shiro gyuto and the only thing that puts me off on them is if you ever really have to thin it then it is a lot of work because the concave grind. Its a great knife but nothing to write home about in my book. Bit everyone is going to have a different opinion.

I guess I don't see that issue with my Sujihiki since it almost never touches a board, so it needs sharpening once in a full eclipse...

I'm more keen on true flat grinds, nonetheles. With more experience I've found that those are the ones I like the most.