• Masashi KOKUEN Ko-Bunka 135mm from Masashi Yamamoto
  • Masashi KOKUEN Ko-Bunka 135mm from Masashi Yamamoto
  • Masashi KOKUEN Ko-Bunka 135mm from Masashi Yamamoto
1 3

Masashi KOKUEN Ko-Bunka 135mm

Masashi KOKUEN Ko-Bunka 135mm

€234,00 EUR
€234,00 EUR
Sale Sold out

Shipping calculated at checkout.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

Collar/Ferule colour may vary from light brown to almost black. You can see examples of the variation here.

About Masashi Kokuen -  This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.

The dark finish of the Kokuen gives its name. Meaning ‘black smoke’ in Japanese, the Kokuen is inspired by the atmosphere of Masashi’s workshop.

First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. 

About the Shape - The Ko Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.

Shape Ko-Bunka
Maintenance Level Low
Blade Length 135 mm |
Blade Height 44.5 mm
Thickness 2.9 mm
Weight 109 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 63–64
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Red Ebony Water Buffalo Horn Collar
Knife Line Masashi Kokuen
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.9166665 / 5 from 36 reviews.

AI Generated Review Summary

The Masashi KOKUEN Ko-Bunka 135mm knife is praised for its excellent finish and sharp edge, making it a favorite for smaller tasks. Its unique sharpening technique enhances durability and precision, while the dark finish adds to its aesthetic appeal.

Summary topics

  • Knife Performance: 84%
  • Knife Finish: 20%

Review topics: ["size","weight","fit","edge","quality","light","looks","feels","finish","balance","performance","works","knife","tasks","bunka","control","blade","guy","addition","tip"].

Review highlights

  • "An all-around beautiful knife with great balance, fit and finish, and a razor sharp edge." — Sean E.
  • "Wow what a great little knife; it is light very sharp and a delight to use." — Michael F.
  • "Excellent sized knife for Vegetables and small proteins." — Michael W.

Reviews

Great knife

"What a knife! I took it to a knife class and it was a workhorse! I loved it! 😍 I just hope the edge retention is good, otherwise I’m going to regret not getting a carbon steel. Only time will tell."

— Tanaya J. (5/5)

Beyond Words!

"I just received this beauty so have not really put it through its paces. However, 1. it is exquisite to behold; a work of art, 2. it feels great in my hands and comfortable to wield, and 3. it is razor sharp and is effortless to use! I am deeply satisfied!"

— steven w. (5/5)

Amazing little guy

"Masashi san's knives are always goated, but this Ko-Bunka is incredible. Very laser-ish, and extremely fun to vanquish garlic and small vegetables with. It's also not that expensive, so I highly recommend it."

— Will J. (5/5)

Ko-Bunka

"A wonderful small knife that suits my hands much better than a petty."

— Jonathan B. (5/5)

Masashi Kokuen Ko-Bunka

"An all-around beautiful knife with great balance, fit and finish, and a razor sharp edge. You can’t go wrong with this knife!"

— Sean E. (5/5)

Nice looking fun knife

"Love the knife it is a lasar. Excellent for cutting garlic and small precise tasks."

— Anthony B. (5/5)

Is sharp

"Is sharp"

— Jeff D. (5/5)

ManI’m so happy I bought my second knife.

"It is beautiful and a dream to use. I wish all knives were this quality."

— Cassidy C. (5/5)

petit couteau

"Ce couteau est incroyablement puissant pour sa grandeur et d'une agileté incroyable . je recommande ce couteau à tous le monde."

— Alexandre L. (5/5)

Great looking and performing kife!

"My wife likes chef knives with a shorter edge, but taller profile, so I was looking for a ko-bunka. The Masashi Kokuen Ko-Bunka really fits the bill. It is an ideal weight, not to thick and not too thin in the spine. The k-tip is great for precision work. The rosewood and buffalo horn handle is handsome and well finished. The blade was sharp out of the box and glides through produce. This is a great all-around knife if you prefer smaller chef knives."

— Brian S. (5/5)

Q&A

Looking to purchase this, but there doesn't seem to be an 'Add to Cart' or anything like that. Can you please assist? Thanks.
Hey there, they'll be available 10am MST! - Ellie

Recently Viewed