The Best Bunka ... In My Opinion

No video

The Best Bunka ... In My Opinion

Рет қаралды 28,129

2 жыл бұрын

Hey folks, thanks for tuning in as always!
In this new mini series we're going to show off Gages favorite knives as well as his favorite budget pick. We're going to work through all the shapes, in this video the bunka!
Find the knives talked about in this video, and our other in currently in stock bunkas at the link below:
sharpknifeshop...
Remember to follow us on social media for more knife related content, updates, and giveaways!
Instagram@sharp_knifeshop
Facebook: sharpknifeshophamilton

Пікірлер: 48

@Apredator81 2 жыл бұрын

When you watch this video and you just bought this knife 😍 ... I can't wait for it to arrive.

@sonkekoster3105 2 жыл бұрын

I own the Yu Kurosaki Shizuku Bunka (165mm with ebony handle and buffalo ferrule) and I really love it! Living at the Baltic sea I prefer stainless PM Steel over carbon! We have very humid climate and and a carbon blade will quickly gain a patina and need a lot more time to care for. Why not spending some more time at the whetstone - it's fun... and seldom required because of the great steel. The concave grind on the Shizuku is awesome. The cutting feel is unmatched.

@thecount1929 2 жыл бұрын

I love the 180 petty from Mazaki. Gage is spot on with the patina! Mine needed a little refinement on the primary and secondary bevels but after that it’s become my small prep monster👹

@LumenMichaelOne Жыл бұрын

Gage, these are all from last year. I think you should do these more often. Would like to know if a different knife has eclipsed your previous Fav(s). And your colleges too. I'd watch'emAll... 👍

@SharpKnifeShop Жыл бұрын

Great to know, thank you for the feedback. I'll add em to the production schedule! Appreciate you watching our channel!

@alaneisenberg4203 2 жыл бұрын

From the time I saw it until it was in my hand I fell for this bunka. When I sliced my 1st test potato 🥔 it took my breath away. It was like slicing cream. I too have small hands and the handle is great for me. A razor on a stick! Fit and finish are superlative! Btw, schmeckel is Yiddish for a dolt. Happy Slicing!

@brendanbell7626 2 жыл бұрын

I just purchased a Kurosaki Bunka in Australia and I love it great knife to work with and amazing cutting experience.

@Persephono 2 жыл бұрын

Hey guys, thanks for the great content, as always! Just got the Aogami Super version of Yu Kurosakis Bunka a few months back and, as you discribed, it is a phenomenal knife with an effortless cutting-feel. Keep up the good work and I would love to see some more sharpening videos in the future (e.g. with even more close up shots of the finished edge).

@AJ-by6pd 2 жыл бұрын

I like the the style and finish of the knife, but like all of Takefu blacksmiths, I find the 165mm length a little small. My favorite bunka is the Shibata Kotetsu 180mm bunka.

@camerongunn7906 2 жыл бұрын

Anime and knives. If you're not screaming as you cut....are you even cutting? Great review.

@saturdayshanks3753 Жыл бұрын

I got the Mazaki with the Kurouchi finish. Very much a fan.

@aimeeh5898 2 жыл бұрын

Buying this knife would be a dream , I’m saving up for it now .

@Lixavian 2 жыл бұрын

I have 2 Yu Kusosaki bunkas - Shizuku SG2 and Fujin AO Super. Both are great kinves, however you have to try Nigara Tsuchime Kurouchi SG2 bunka... the Matt Kurouchi finish, the Venge handle with black buffalo horn, the super thin edge and overall feel when using the knife are on another level..

@ericdyrhaug9587 2 жыл бұрын

Wanted to see what your favorites are compared to my favorite. Turns out we have the same favorite! So obsessed with it I had it permanently engraved on my arm in tattoo form!

@matt1988ish 2 жыл бұрын

@Sharp Knife Shop You should check out Kyohei Shindo's Bunka. Wicked thin grind, Blue #2 with Kurouchi finish. Tokushu knives offer this knife for around $170 with a really gorgeous ebony handle and professionally sharpened or blanks for about $80. This awesome up-and-coming bladesmith deserves your attention!

@fancyteef 2 жыл бұрын

Editing is on point! Made burst out laughing

@marcelobenetti2736 2 ай бұрын

Hello, i wish to know wich is the diference betwen bunka and kiritsuke ? thank you.

@emieloss7229 2 жыл бұрын

The Yu Kurosaki one looks great. Would like to add a Yu Kurosaki to my collection one day. I have a Shibata Kotetsu 180mm Bunka in R2 steel. Which is pretty awesome as well :)

@jcloiseau 2 жыл бұрын

I have shibata 210 and the fujin sg2 here. Shibata is a much thinner blade more "laser". The fujin is sharp AF too but feels like it can take more of a beating. Both are great blades

@AnthonyMazzarella 6 күн бұрын

How does this compare to the to senko bunka

@etherdog 2 жыл бұрын

Good descriptions, Gage!

@SharpKnifeShop 2 жыл бұрын

Thanks!

@kurtis4572 2 жыл бұрын

where is the link for the knife?

@Reza-nz2re 2 жыл бұрын

That is my favorite bunka too. I have one. Really thin and laser knife. You just need to beware what kind of knife you use

@SharpKnifeShop 2 жыл бұрын

Yeah totally! So glad you like it too.

@erickzhou5314 2 жыл бұрын

Wow, I really thought that the favorite bunka would be by kato-san

@GrantHendrick 2 жыл бұрын

Helpful review Gage. Thank you.

@agabla 2 жыл бұрын

can i make a suggestion to add to the vidoes post a picture and spelling of the knives so they are easier to look for. love the videos

@SharpKnifeShop 2 жыл бұрын

Good idea!

@theodoreestienne5492 Жыл бұрын

What about a 18cm gyuto??

@jaredthompson8188 2 жыл бұрын

First real knife I plan on getting a sakai takayuki aogami super gyuto 210mm, or the sakai damascus vg10. Price point for my first one is going to be 200 or less. Is there better options out there? I dont mind carbon steel maintenance

@thecount1929 2 жыл бұрын

When I first dabbled in Japanese blades I bought my first(anryu 210 gyuto AS) and loved it misused it tried to fix it sent it to be fixed and then I realized I didn’t have what was needed to properly use it (quality board, stones to sharpen, skills to use or sharpen to make the most of my investment)given you already have those done I would say buy what you like! If you don’t have those I’d suggest some thing cheaper like Tojiro or global and a set of stones and a good board to learn with because if you can learn to sharpen and use those blades you’ll know exactly what you want in the future!!! Either way you’ll love whatever you choose🍻

@jaredthompson8188 2 жыл бұрын

@@thecount1929 I have a wicked edge that I use for my pocket knives not sure if that would be good for a kitchen kind of knife though. And as for a board I plan on ordering a nice endgrain wood one.

@thecount1929 2 жыл бұрын

End grain is def my preference but waterstones are the only option IMO for kitchen knife sharpening there are budget options out there but regardless of what the stones cost it all comes down to technique and time to learn it

@thecount1929 2 жыл бұрын

I guess what I’m truly saying is buy a cheaper knife a set of stones and a good board or just buy a set of stones and a good board and learn to sharpen and maintain the knives you have first and in doing that you will learn what works for you man

@jaredthompson8188 2 жыл бұрын

@@thecount1929 ill get some stones and try them out, I've tried before on my uncles stones but I was definitely crap at it so I got the wicked edge for my pocket knives. Thanks for the help

@shpendzeka457 2 жыл бұрын

@sharp knife shop i have miyabe sg2, and i am quite satisfied , however i would like to add to my collection a hand forged Japanese knife, do you think this line from yu kurosaki is way better than miyabe? And which gyoto 240 mm wa handle you think is the best opinion for 350-400 euro? Thank you!

@vincentjr101 Жыл бұрын

It was hard hear you in this video with the bad echo in that room.

@thebadguy4206 2 жыл бұрын

Opinions on the masakage koishi bunka?

@user_vegieter 2 жыл бұрын

I've got it 4mth ago, and I pretty much like it. when it comes to cutting eshallot precisely, the masakege koishi bunka is the best one. However, I use the knife only for eshallot brunoise, because I'm afraid of making it rusty. My one hasn't got rusty yet. Its blade, especially tip is very thin and sharp, so l like it.

@xCryMore 2 жыл бұрын

I have a Kato bunka

@1039D4niel 2 жыл бұрын

what's the difference between this and a kiritzuke ?

@emieloss7229 2 жыл бұрын

length predominantly

@kehfee 2 жыл бұрын

Yeah bunka is to Kiritsuke as Santoku is to Gyoto in basic terms.

@mjremy2605 Жыл бұрын

1. Cut out the Teenage Mutant Ninja Turtle Intro. Are your buyers 13 yr olds? If that is your client base, keep it. 2. The knife you showed is not available in the link. 3. The 'Turquoise' stone is not turquoise which is very fragile, very expensive, and would shatter with use. Neither is it dyed Howlite or fake turquoise. This is a resin cast to look like the stone. Do not misrepresent. There is no Mayonnaise and Real Mayonnaise. There is simply Mayonnaise which is the real thing, one and only. Ditto for Turquoise. It is a stone and this is not stone but plastic. 4. A Bunka is not an all purpose knife like the Santoku or Gyuto (Chef) knife. It is a delicate knife meant for fine cuts in vegetables, agile and thin blade for garnishes, julienning, rotational peeling, etc. 5. Stainless steel is not the hardest material. Carbon Steel is the hardest material for knives. CS holds its edge better than SS. 6. Only 2 knives shown. This is the extent of your testing and review? 7. Cut some veggies with it, so we can get a feel for the blade. No demo shown. This is video, not radio. Show, don't tell.