tbott
Active Member
- Joined
- Sep 4, 2013
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I'm looking into a Bunka as my next knife buy. I like the idea of a small knife that can still take care of business during prep, but mostly have something more compact for the line. It seems like not too many makers make them, but I've found some from Konosuke, Takeda, and Masakage. I already own a few Konos, so I'm looking to broaden my horizons.
I'm most attracted to the Masakage Koishi....I like the AS core, and the fact that it's stainless clad, which will help it as a line knife. So I guess my question is if anybody has any experience with this knife. Does the kurouchi on these last/stain food at all? And as far as Takedas are concerned, are they particularly reactive? The only AS knife I have is a Moritaka petty, and they don't seem so reactive that I couldn't use it on the line (I'm not generally opposed to carbon on the line, but you know how things can get during service, and one extra step of care can be a step wasted). Are the profiles of these knives roughly the same? I've held a Masakage and they're fairly beefy, is the Takeda ultra thin like their gyutos?
And I guess finally, any other bunka makers you could suggest? As usual, any help is appreciated.
T
I'm most attracted to the Masakage Koishi....I like the AS core, and the fact that it's stainless clad, which will help it as a line knife. So I guess my question is if anybody has any experience with this knife. Does the kurouchi on these last/stain food at all? And as far as Takedas are concerned, are they particularly reactive? The only AS knife I have is a Moritaka petty, and they don't seem so reactive that I couldn't use it on the line (I'm not generally opposed to carbon on the line, but you know how things can get during service, and one extra step of care can be a step wasted). Are the profiles of these knives roughly the same? I've held a Masakage and they're fairly beefy, is the Takeda ultra thin like their gyutos?
And I guess finally, any other bunka makers you could suggest? As usual, any help is appreciated.
T