Your Thoughts - Yu Kurosaki Fujin Bunka

[HumbleHomeCook]

Hello KKF,

I've read some threads on the Fujin line in general but I didn't much helpful info.

Now, accepting that I like bunkas and am okay 165mm, I'd love to read folks' thoughts on the line and if possible the execution of this particular model. I like rather flat bunkas and I like slicey without being a Fabergé edge. I also wonder if it is handle-heavy.

I think the knife is gorgeous but it's a good bit of coin and no amount of aesthetics can carry that price point for me. It has to perform.

Anyway, as always, I'd really appreciate your inputs.

https://sharpknifeshop.com/collections/yu-kurosaki/products/yu-kurosaki-fujin-r2-bunka-165-mm

 

[tag98]

Dont have a bunka from kurosaki but i have a 240 fujin gyuto, 225 megumi kiritsuke and 165 shizuku santoku, they all rock, the santokus awesome for veg work and has handled anything ive thrown at it

 

[Delat]

Hello KKF,

I've read some threads on the Fujin line in general but I didn't much helpful info.

Now, accepting that I like bunkas and am okay 165mm, I'd love to read folks' thoughts on the line and if possible the execution of this particular model. I like rather flat bunkas and I like slicey without being a Fabergé edge. I also wonder if it is handle-heavy.

I think the knife is gorgeous but it's a good bit of coin and no amount of aesthetics can carry that price point for me. It has to perform.

Anyway, as always, I'd really appreciate your inputs.

https://sharpknifeshop.com/collections/yu-kurosaki/products/yu-kurosaki-fujin-r2-bunka-165-mm

That bunka you linked is really expensive - I think the turquoise handle is adding at least $100. I have a Fujin 210 gyuto in AS that was around $280, and a Houou Santoku 165 in rainbow VG10 that was around $330.

Anyway, I really like the gyuto - very thin behind the edge, very solid feeling for what is a thin, light knife that cuts like a laser. Feels more substantial than my Yoshikane but cuts just about the same. I’ve only used the santoku once or twice - it’s mainly my wife’s knife but it has a similar feel. Neither the gyuto nor santoku have flat spots to speak of. I’d expect his bunka to have a very similar profile to the santoku.

 

[HumbleHomeCook]

That bunka you linked is really expensive - I think the turquoise handle is adding at least $100. I have a Fujin 210 gyuto in AS that was around $280, and a Houou Santoku 165 in rainbow VG10 that was around $330.

Anyway, I really like the gyuto - very thin behind the edge, very solid feeling for what is a thin, light knife that cuts like a laser. Feels more substantial than my Yoshikane but cuts just about the same. I’ve only used the santoku once or twice - it’s mainly my wife’s knife but it has a similar feel. Neither the gyuto nor santoku have flat spots to speak of. I’d expect his bunka to have a very similar profile to the santoku.

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View attachment 165104

No question the bling bumps the price. I really appreciate the Yoshi comparison.

 

[wombat]

I have a Fujin 165 bunka in AS from about three years ago. The profile is, I think, a little flatter than the one you've posted, and the price was certainly a lot lighter. Can't comment on the turquoise handle, but mine (rosewood) is not handle-heavy at all.

It's a good-looking knife, cuts really nicely and takes a good edge easily. It feels good enough in the hand that it helped to persuade my other half to stop using the 135 petty for everything.

Thinning it might be a tricky issue down the line, as I think the bevels are slightly concave.

 

[Brian Weekley]

I bought a Kurosaki Fujin 170mm bunka made from VG10 about three years ago. I liked it a lot … so much so that I bought a second for my boat. I’ve often recommended this knife to my friends as a great first Japanese style knife. Why do I like it. First its a great cutter, chop or rock it performs great for me. I like the fact that it’s relatively thin, nicely balanced and light and maneuverable in hand. I like the sharp tip and a bunka style that’s not too blocky. It’s an attractive knife, doesn’t rust with minimal maintenance and is easily sharpened to a great edge. AND … it didn’t cost too much.

It sits in the center of my kitchen rack of permanent users where I can reach it easily. I use it regularly.

Of course all of this is just my opinion for my use … others may differ, which is fine with me.

 

[esoo]

Hello KKF,

I've read some threads on the Fujin line in general but I didn't much helpful info.

Now, accepting that I like bunkas and am okay 165mm, I'd love to read folks' thoughts on the line and if possible the execution of this particular model. I like rather flat bunkas and I like slicey without being a Fabergé edge. I also wonder if it is handle-heavy.

I think the knife is gorgeous but it's a good bit of coin and no amount of aesthetics can carry that price point for me. It has to perform.

Anyway, as always, I'd really appreciate your inputs.

https://sharpknifeshop.com/collections/yu-kurosaki/products/yu-kurosaki-fujin-r2-bunka-165-mm

That is really expensive.

For that price, I would talk to Fredrik Spare and get on his list. He likes bunkas as well, and at that price range I believe you could get into his coreless damascus which is just stunning. @jonnachang has a gyuto and was showing some really nice videos of it on Instagram: