Looking for a Bunka recommendation (and maybe a Ko-Bunka)

[LeMaw]

Hello, I am in the market for a Bunka (165mm - 180mm) preferably Aogami. Budget is hard capped to around 450€ and I am located in Europe.
Looking for the best cutting experience and prep work. Look doesn't matter that much to me but I might avoid kurouchi finishes (or I do until now) all of these are in my liking - I am more of a push cutter and then slicer but I wouldn't deny a good rock chopping knife althought I believe Bunka tips aren't the best match for it.
So far some knives I am looking at are:

• Hado Sumi B1D Aogami #1 Bunka - 429€,
• Nakagawa x Hatsukoro Aogami #1 Bunka - 395€,
• Nakagawa x Myojin Aogami #1 Bunka (Unavailable),
• Nigara x Hatsukoro Yorokobi SLD Bunka (Unavailable),
• Nigara x Hatsukoro Aogami #2 Bunka - 325€,
• Masashi Kokuen/Kuroshu SLD Bunka - 350/450€

For the Ko-Bunka I am going with the Shibata Koutetsu (was contemplating Masashi Kokuen/Kuroshu as well) so I am skipping Shibata on the Bunka selection.

Some other knives I own, Yoshikane SKD Gyuto 240mm, Nigara SG2 Kiritsuke 240mm, Sakai Takayuki VG 10 Gyuto 210mm, Wakui White 2 Nakiri 165mm, Yoshimi Kato SG2 Petty 150mm.

I can sharpen them on my own on Shapton Pro 220, Naniwa Chosera 400-1000-3000, Shapton Super Stone 5000, Arashiyama 6000.

Overall the knife I prefer the most and reach out is the Wakui closely followed by Yoshikane and kinda despise the Yoshimi Kato petty.

I have researched it as much as I could and it's really close between the Hado and Nakagawa but is it worth 150 more than the Wakui I own? Any other options are greatly appreciated.

 

[Cliff]

I have the Hado and love it. It's among the best knives I have. It's not so much a better knife than the Wakui as different. The steel will hold its edge quite a bit longer, and the tip will make it useful in different situations. You don't need to spend that much to get that performance -- I think Shibata performs just as well, as does Yoshikane in SKD; both cost less. But Tanaka is a top-tier smith, and the grind is impeccable. I love the high grind and convex.

 

[bradmacmt]

Hand's down, this: https://www.communitycutlery.co.uk/...N_7n2qyGczqiMh-koAuGXyzyQX0wHIGZzfNerTaFZYd-0

I have a lot of knives, and most more expensive. The Sakai is the last knife I'd part with.

 

[pitted_soul]

I have had the Masashi Kokuen Bunka and HIGHLY recommend it. Masashi does some of the best SLD around. He is a HT and tempering wizard. The grind is excellent. It's deceptively sturdy despite being so thin and excels at all vegetables. The tip is great on it, nice, long and thing, begging for precision work.

 

[aecadiz]

I have one pretty similar to this one (tsuchime version) and its amazing

https://www.meesterslijpers.nl/en/mutsumi-hinoura-shirogami-kurouchi-nashiji-bunka-18-cm

He also works with Aogami Super, not sure if there is one of this bunkas availanble

Cheers

 

[LeMaw]

I have the Hado and love it. It's among the best knives I have. It's not so much a better knife than the Wakui as different. The steel will hold its edge quite a bit longer, and the tip will make it useful in different situations. You don't need to spend that much to get that performance -- I think Shibata performs just as well, as does Yoshikane in SKD; both cost less. But Tanaka is a top-tier smith, and the grind is impeccable. I love the high grind and convex.

It seems really nice and unique, I am not big fan of damascus - but looks well done in hand with the really small kurouchi finish (Would you mind sharing a current picture of it?). The only thing I dislike about the knife is the K-Tip, I prefer angles like the Nigara ones. How would you compare the cutting experience to the Yoshikane - it's a 130Euro difference.

Hand's down, this: https://www.communitycutlery.co.uk/...N_7n2qyGczqiMh-koAuGXyzyQX0wHIGZzfNerTaFZYd-0

I have a lot of knives, and most more expensive. The Sakai is the last knife I'd part with.

I've seen this knife, it's not available in europe and don't know much about it.

I have had the Masashi Kokuen Bunka and HIGHLY recommend it. Masashi does some of the best SLD around. He is a HT and tempering wizard. The grind is excellent. It's deceptively sturdy despite being so thin and excels at all vegetables. The tip is great on it, nice, long and thing, begging for precision work.

I just lost the chance to have it, got sold - can only find then in knifewear which is a no go unfornunately. Seems like a lovely knife in general.

I have one pretty similar to this one (tsuchime version) and its amazing

https://www.meesterslijpers.nl/en/mutsumi-hinoura-shirogami-kurouchi-nashiji-bunka-18-cm

He also works with Aogami Super, not sure if there is one of this bunkas availanble

Cheers

Haven't heard of this one I will research it more - doesn't seem to have a bunka in blue available though, a bit thicker than the Hado.

 

[pitted_soul]

Also, the K. Shindo bunka is killer, Blue 2 and cheap.

 

[Dave]

I came to recommend a Koutetsu bunka until I read that you are ruling it out because you went with it for a Ko Bunka--makes sense.

I'm of the opinion that 3 knife types should always be at least semi-stainless for home use: petty, bunka, and sujihiki.

Petty because it's the one most likely to cut lemons/limes and be used and left on the board by your wife.
Bunka because it's the best at cutting onions/tomatoes, and acid ***** with carbon edges too much (its a salsa knife lets be real).
Sujihiki because you don't want to go wash your knife after carving your turkey or brisket with company around.

All that is to say that I would go for one of the SLD options you listed. I would also consider a HADO or Nakagawa Ginsan, if the HADO B1 is in contention.

 

[plantgainz]

Except the nigaras, you listed top performers knives. I'm loving my hado Sumi bunka lately. I read you are not much into Damascus you can save a lot of money on it if you are not specifically into b1. Expect stiction on carrots and similar produce.
You can find good Masashi deals atm and it's sld is top notch.
One of my next purchases will be a shinkiro bunka which is in your price range, but didn't try it yet.
Yoshikane is always a great option but you already have one.
Shibata KO bunka is a great choice.

 

[aporigine]

I came to recommend a Koutetsu bunka until I read that you are ruling it out because you went with it for a Ko Bunka--makes sense.

I'm of the opinion that 3 knife types should always be at least semi-stainless for home use: petty, bunka, and sujihiki.

Petty because it's the one most likely to cut lemons/limes and be used and left on the board by your wife.
Bunka because it's the best at cutting onions/tomatoes, and acid ***** with carbon edges too much (its a salsa knife lets be real).
Sujihiki because you don't want to go wash your knife after carving your turkey or brisket with company around.

All that is to say that I would go for one of the SLD options you listed. I would also consider a HADO or Nakagawa Ginsan, if the HADO B1 is in contention.

to the bolded:
Joke’m if they can’t take a ****.

 

[bradmacmt]

I've seen this knife, it's not available in europe and don't know much about it.

It is available in Europe - did you not look at the link? The retailer is in the UK and will ship to the EU.

 

[LeMaw]

I came to recommend a Koutetsu bunka until I read that you are ruling it out because you went with it for a Ko Bunka--makes sense.

I'm of the opinion that 3 knife types should always be at least semi-stainless for home use: petty, bunka, and sujihiki.

Petty because it's the one most likely to cut lemons/limes and be used and left on the board by your wife.
Bunka because it's the best at cutting onions/tomatoes, and acid ***** with carbon edges too much (its a salsa knife lets be real).
Sujihiki because you don't want to go wash your knife after carving your turkey or brisket with company around.

All that is to say that I would go for one of the SLD options you listed. I would also consider a HADO or Nakagawa Ginsan, if the HADO B1 is in contention.

Their for work use. I doubt I would use them at home for the near future but I get what you're saying haha.
SLD is out of the picture now.

Except the nigaras, you listed top performers knives. I'm loving my hado Sumi bunka lately. I read you are not much into Damascus you can save a lot of money on it if you are not specifically into b1. Expect stiction on carrots and similar produce.
You can find good Masashi deals atm and it's sld is top notch.
One of my next purchases will be a shinkiro bunka which is in your price range, but didn't try it yet.
Yoshikane is always a great option but you already have one.
Shibata KO bunka is a great choice.

I am leaning into the Hado B1D heavily but what's holding me back is the cutting performance and not being sure about it to justify the extra cost

It is available in Europe - did you not look at the link? The retailer is in the UK and will ship to the EU.

It is available for shipping in Europe yes (althought I am not seeing an option in the cart) but I will still have to pay tax and import duties.


I went a bit beyond and had a look at the Tanaka x Kyuzo Blue #1 Migaki Bunka imports but we are talking in the 600Euro range.

 

[jaydee]

The bunka from hinoura is called hakata and it is available in aogami super. (At cleancut in sweden for example)

 

[LeMaw]

After a long consideration and avoiding the bullet that stuck into my brain (to get a more expensive Tanaka knife, options were Tanaxa x Kyuzo Blue #1 Bunka 600+?Euro and Sakai Kikuzuki Uru Blue #1 Bunka at flat 600Euro) I went with the more logical option of Hado B1D Bunka.

I will see how it goes and have the possibility to return if needed and might get the Shinkiro. Also I am seriously eyeing the TxK Gyuto and Fujiyama FM in the future for sure.

Thanks everyone!