Looking for advice on buying a bunka

[NakiridAndAfraid]

Hey everyone!
Looking for advice on buying a bunka.
I know next to nothing about all the different makers out there, so I figured this was a great way to find out.
My main criteria:
Under 7 inches. I am no longer a production chef, just a home cook. My 10 inch Wüsthof is way bigger than I ever need anymore.
Doesn't easily rust. I live within sight of the ocean (even with my low vision), and rust here is an issue even with well maintained carbon steel.
Comfortable with a pinch grip. I like the look of the stick tang construxtion, but have never used one. I have no idea how they handle compared to Western knives.

I recenty picked up a couple of cheap nakiri from Amazon to try the style. I got one with a Western style handle and one with an asian style handle. I have no preference on handle shape. While I like the nakiri shape for veggies, I would like a tip, hence the bunka. Plus, bunka is just fun to say.
Likewise, I have no pdeference on construction. Monosteel, san mai, or damascus are all fine with me. I would like an edge with decent hardness.
Patinated finishes aren't necessary. Nice looking, not too rustic prefereed.
And the budget is somewhere between 100 to 150 USD.
I have checked out some of the advertisers on the site and am eyeballing one from Tokushu. On sale for $139. Also a $99.95 Enso on Amazon. If anyone has some other suggestions, or knows a valid reason not to buy either of those, please let me know!
Thanks

 

[Dave]

Shibata makes the best bunka on the market. I will die on this hill.

 

[NakiridAndAfraid]

Shibata makes the best bunka on the market. I will die on this hill.

Thanks!
I checked them out, they are nice looking knives but out of my price range. Plus, I just need good and serviceable, not necessarily the best.
But if I had no limit on cost...

 

[aporigine]

Thanks!
I checked them out, they are nice looking knives but out of my price range. Plus, I just need good and serviceable, not necessarily the best.
But if I had no limit on cost...

Shibata has an excellent performance/price ratio.

I’d suggest Shindo, but those are reactive.

 

[NakiridAndAfraid]

Shibata has an excellent performance/price ratio.

I’d suggest Shindo, but those are reactive.

Thanks!
If I was still working the cost wouldn't be as much of an issue. I could much better justify buying a pricier one.
I was just looking at some Shindos on eBay...beautiful knives. Curse this salt air!

 

[HumbleHomeCook]

@TokushuKnife's house brand might well be Tadafusa and they make solid knives.

https://tokushuknife.com/products/t...sewood-wa-handle?_pos=10&_fid=44b312839&_ss=c

Ginsan is really nice to sharpen too.

Use code KKF15 at checkout for 15% off.

 

[timebard]

This would fit the bill: https://www.kitchenknifeforums.com/threads/yoshikane-hatsukokoro-165mm-skd-bunka.73260/#post-1148206

Not fully stainless but pretty low maintenance. Great knife, great seller. Edit - whoops, skimmed over the budget requirement. Doh.

 

[NakiridAndAfraid]

@TokushuKnife's house brand might well be Tadafusa and they make solid knives.

https://tokushuknife.com/products/t...sewood-wa-handle?_pos=10&_fid=44b312839&_ss=c

Ginsan is really nice to sharpen too.

Use code KKF15 at checkout for 15% off.

That's a pretty nice looking one!
Added to my short list... Thanks!
Also thanks for the code!

 

[NakiridAndAfraid]

This would fit the bill: https://www.kitchenknifeforums.com/threads/yoshikane-hatsukokoro-165mm-skd-bunka.73260/#post-1148206

Not fully stainless but pretty low maintenance. Great knife, great seller. Edit - whoops, skimmed over the budget requirement. Doh.

I checked that one and the other one linked out a couple days ago...way tempting and def worth a second look.
And thanks!

 

[aporigine]

I checked that one and the other one linked out a couple days ago...way tempting and def worth a second look.
And thanks!

Price seems good.

 

[KasumiJLA]

I sold a bunch of Nigara hamono (vg10, gyuto k-tip) and every time people loved it. It's also a knife that's not that expensive and has a very good fit and finish. You have a tsushime and damascus so it often makes a strong impression, especially for a first Japanese knife. Maybe you could look if it might interest you

 

[NakiridAndAfraid]

I sold a bunch of Nigara hamono (vg10, gyuto k-tip) and every time people loved it. It's also a knife that's not that expensive and has a very good fit and finish. You have a tsushime and damascus so it often makes a strong impression, especially for a first Japanese knife. Maybe you could look if it might interest you

Thanks for the suggestion!
I checked out some of their knives and the bunkas were nice, but out of my price range.
I'm not really looking for a gyuto. Most I have seen are much longer than I need.

 

[mengwong]

Have you have a browse through BST?

https://www.kitchenknifeforums.com/...1&c[nodes][0]=150&c[title_only]=1&o=relevance

 

[plantgainz]

I checked that one and the other one linked out a couple days ago...way tempting and def worth a second look.
And thanks!

I second for blokey's yoshikane, you won't find a better cutter for that price. Skd is very low maintenance

 

[NakiridAndAfraid]

Have you have a browse through BST?

https://www.kitchenknifeforums.com/search/1997867/?q=Bunka&t=post&c[child_nodes]=1&c[nodes][0]=150&c[title_only]=1&o=relevance

Thanks!
I'll have a good look through soon.

 

[garchtoto]

Hey everyone!
Looking for advice on buying a bunka.
I know next to nothing about all the different makers out there, so I figured this was a great way to find out.
My main criteria:
Under 7 inches. I am no longer a production chef, just a home cook. My 10 inch Wüsthof is way bigger than I ever need anymore.
Doesn't easily rust. I live within sight of the ocean (even with my low vision), and rust here is an issue even with well maintained carbon steel.
Comfortable with a pinch grip. I like the look of the stick tang construxtion, but have never used one. I have no idea how they handle compared to Western knives.

I recenty picked up a couple of cheap nakiri from Amazon to try the style. I got one with a Western style handle and one with an asian style handle. I have no preference on handle shape. While I like the nakiri shape for veggies, I would like a tip, hence the bunka. Plus, bunka is just fun to say.
Likewise, I have no pdeference on construction. Monosteel, san mai, or damascus are all fine with me. I would like an edge with decent hardness.
Patinated finishes aren't necessary. Nice looking, not too rustic prefereed.
And the budget is somewhere between 100 to 150 USD.
I have checked out some of the advertisers on the site and am eyeballing one from Tokushu. On sale for $139. Also a $99.95 Enso on Amazon. If anyone has some other suggestions, or knows a valid reason not to buy either of those, please let me know!
Thanks

Some options that I think are affordable and perform well:

Kohetsu Aogami 2 Stainless Clad: https://www.chefknivestogo.com/kobl2nabu17.html

Kohetsu SLD Bunka: https://www.chefknivestogo.com/kosldbu17.html

Misuzu VG10 Bunka: https://www.chefknivestogo.com/mivgbu161.html


Tsunehisa Aus Damascus Bunka: https://www.chefknivestogo.com/tsa10nabu17.html

This shiro Kamo is a bit higher in price but there is a code to bring it closer to the $150:

https://sharpknifeshop.com/products...24yQzoH5-u3HZjzc2nY6u2VGKhqnmsLBoCK1EQAvD_BwE


I've held and used all these knives or a version of it to some extent and can speak more about them if you have any questions.

 

[NakiridAndAfraid]

Some options that I think are affordable and perform well:

Kohetsu Aogami 2 Stainless Clad: https://www.**************.com/kobl2nabu17.html

Kohetsu SLD Bunka: https://www.**************.com/kosldbu17.html

Misuzu VG10 Bunka: https://www.**************.com/mivgbu161.html


Tsunehisa Aus Damascus Bunka: https://www.**************.com/tsa10nabu17.html

This shiro Kamo is a bit higher in price but there is a code to bring it closer to the $150:

https://sharpknifeshop.com/products...24yQzoH5-u3HZjzc2nY6u2VGKhqnmsLBoCK1EQAvD_BwE


I've held and used all these knives or a version of it to some extent and can speak more about them if you have any questions.

Thanks! Some nice looking knives and all but the last in my budget! And that last one is tempting me to stretch it a bit...

 

[NakiridAndAfraid]

Thanks again to everyone who responded! Some really nice pieces to choose from.
I'm not really planning on starting a collection, just wanting a nice, practical and aesthetically pleasing knife for my home use.
But, I seem to be peering down this deep and oh so inviting rabbit hole and feeling the pull of gravity...

 

[HumbleHomeCook]

Thanks again to everyone who responded! Some really nice pieces to choose from.
I'm not really planning on starting a collection, just wanting a nice, practical and aesthetically pleasing knife for my home use.
But, I seem to be peering down this deep and oh so inviting rabbit hole and feeling the pull of gravity...

It's easy to get wide-eyed and even overwhelmed. KKF'ers love to spend other people's money.

Stick to your goals for now. There will always be more knives and more expensive knives waiting if you get the itch.

 

[NakiridAndAfraid]

It's easy to get wide-eyed and even overwhelmed. KKF'ers love to spend other people's money.

Stick to your goals for now. There will always be more knives and more expensive knives waiting if you get the itch.

LOL
No different than any other collector's forum. Fellow enthusiasts are the best enablers!
Plus, I am no stranger to rabbit holes. As I type I'm looking at my collection of several dozen vintage felt and straw fedoras, Homburgs and a few derbies and thinking "no way I would need more than one Japanese knife... "
We'll see in a couple years...

 

[garchtoto]

Thanks! Some nice looking knives and all but the last in my budget! And that last one is tempting me to stretch it a bit...

That last one from shiro Kamo is nice and really good. You can use Summer15 for 15% off the order

 

[NakiridAndAfraid]

Well, the three finalists are:



This Tsunehisa stainless clad Aogami, that I was originally considering.



This Tokushu Knife Nashiji Ginsan #3 suggested by HumbleHomeCook,



And this Tsunehisa Nami AUS10 Damascus clad, suggested by Garchtoto.
Oh, the decision...
Anybody have a valid discount code for Chef Knives To Go?

 

[HumbleHomeCook]

I own and have gifted a few Tsnuehisa's. They make a good knife and I think they are a very good value. That said, I would suspect that the two you have have chosen might be a tad thick. The damascus clad in particular likely is. Tsunehisa are a factory knife and like so many of them, they run just a touch thicker. Still thinner than western factory knives.

In no way does that make them bad just something to consider.

 

[NakiridAndAfraid]

I own and have gifted a few Tsnuehisa's. They make a good knife and I think they are a very good value. That said, I would suspect that the two you have have chosen might be a tad thick. The damascus clad in particular likely is. Tsunehisa are a factory knife and like so many of them, they run just a touch thicker. Still thinner than western factory knives.

In no way does that make them bad just something to consider.

All three are listed as having a 2mm spine at the heel. The ginsan you suggested is listed at 141g, the stainless clad I originally looked at is 138g,and the damascus at 126g. Are those all in the ballpark for bunkas?

 

[garchtoto]

I believe all three are Tsunehisa or at least come from the factory.

All three are listed as having a 2mm spine at the heel. The ginsan you suggested is listed at 141g, the stainless clad I originally looked at is 138g,and the damascus at 126g. Are those all in the ballpark for bunkas?

Out of the three, the NAMI Damascus will be the thinnest of them all. If I am not mistaken, all three knives are from the same OEM factory. Nothing wrong with that. I've held , used ,and seen in person all three type before. From what I remember, the AS was the thickest. Not by much. NAMI was by far the thinnest and was even rounded nicely around the choil. Better then the others. The ginsan was a good cutter and probably the best for sharpening and it did get screaming sharp. The AUS was no slouch in getting sharp but I felt the edge retention was not as good as the Ginsan or the AS. However, it was easy to sharpen. Heat treat on all are good and I feel you will be happy with either. Because they come from the same factory, all three are very similar in shape and OOTB sharpness. One thing, the finish in the AS didn't seam like a true KU. Felt like it was painted?

 

[NakiridAndAfraid]

I believe all three are Tsunehisa or at least come from the factory.

Out of the three, the NAMI Damascus will be the thinnest of them all. If I am not mistaken, all three knives are from the same OEM factory. Nothing wrong with that. I've held , used ,and seen in person all three type before. From what I remember, the AS was the thickest. Not by much. NAMI was by far the thinnest and was even rounded nicely around the choil. Better then the others. The ginsan was a good cutter and probably the best for sharpening and it did get screaming sharp. The AUS was no slouch in getting sharp but I felt the edge retention was not as good as the Ginsan or the AS. However, it was easy to sharpen. Heat treat on all are good and I feel you will be happy with either. Because they come from the same factory, all three are very similar in shape and OOTB sharpness. One thing, the finish in the AS didn't seam like a true KU. Felt like it was painted?

Thanks for the breakdown!
I had been leaning toward the damascus clad mostly for the lightness, but then I took the two cheap nakiris that I mentioned at the top of the post and put them on my scale. The less expensive one, a monosteel (listed as high carbon molybdenum vanadium) made in Seki, Japan feels very light and nimble in my hand. The other, a soft damascus clad vg10 made in China feels heavier but not too bad. Both well balanced. To my surprise the Japanese one weighed 165g,while the Chinese made one was 235g. So, I don't think weight will be an issue. I do like the looks of the ginsan one a lot.
The shiro Kamo you linked to also is still on my mind, the one thing I worry about is the exposed carbon steel of the edge rusting in the salt air where I live. I might be making a mountain out of a molehill though...

 

[garchtoto]

Thanks for the breakdown!
I had been leaning toward the damascus clad mostly for the lightness, but then I took the two cheap nakiris that I mentioned at the top of the post and put them on my scale. The less expensive one, a monosteel (listed as high carbon molybdenum vanadium) made in Seki, Japan feels very light and nimble in my hand. The other, a soft damascus clad vg10 made in China feels heavier but not too bad. Both well balanced. To my surprise the Japanese one weighed 165g,while the Chinese made one was 235g. So, I don't think weight will be an issue. I do like the looks of the ginsan one a lot.
The shiro Kamo you linked to also is still on my mind, the one thing I worry about is the exposed carbon steel of the edge rusting in the salt air where I live. I might be making a mountain out of a molehill though...

I understand your concerns about rust. Can't speak too much about the salt air rusting carbon knives. Ginsan is my favorite steel out of the stainless options. Just love how it feels to cut with and the easiness of sharpening. The Nashiji finish looks also great. Can't go wrong with it either. Let me know if you have any questions.

 

[HumbleHomeCook]

All three are listed as having a 2mm spine at the heel. The ginsan you suggested is listed at 141g, the stainless clad I originally looked at is 138g,and the damascus at 126g. Are those all in the ballpark for bunkas?

Sorry, I meant a touch thicker down at the edge.

 

[NakiridAndAfraid]

After much consideration and a bit of analysis paralysis I finally pulled the trigger on the Tokushu Nashiji Ginsan #3.
Thanks again to all for the input!

 

[garchtoto]

After much consideration and a bit of analysis paralysis I finally pulled the trigger on the Tokushu Nashiji Ginsan #3.
Thanks again to all for the input!

Awesome. Let us know what you think of it when it arrives!