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Masakage Kumo Ko-Bunka 130mm

Masakage Kumo Ko-Bunka 130mm

Regular price $241.00 USD
Regular price Sale price $241.00 USD
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Duties included. $3 Shipping on orders over $200 within US. ?

About Masakage Kumo - Takumi Ikeda-san loves making stunning damascus blades, and the Kumo is no exception. The name means ‘cloud’ in Japanese, inspired by the cloud-like patterns in the steel. Sandwiched between those gorgeous steel layers is a core of crazy-sharp VG10 stainless steel, an incredible material made to perform like ancient carbon steel but with minimal maintenance. The result is a blade that cuts like a dream while being super easy to care for. 

Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.

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 130 mm |
Blade Height 35 mm
Thickness 2.4 mm
Weight 64 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Cherrywood Red Pakkawood Collar
Knife Line Masakage Kumo
Blacksmith Takumi Ikeda
Made in Echizen, Fukui, Japan
Brand Masakage

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


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

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 wax.

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 in a travel case.  

• The 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, it should 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. 

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Overall rating: 5.0 / 5 from 17 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["size","looks","staff","handle","service","knife","blade","tool"].

Review highlights

Reviews

A cleaver little friend

"It’s the "one for all" knife. Maybe even more versatile than a regular bunka or santoku. Bought it to replace a masakage bunka that I gave to my mama (she tried it and loved it). Knife is surprisingly light. Blade is ultra thin, a little like a barber shavette. Nice look. Patterns on the damascus blade are low-key, queer and mesmerizing. A loyal cooking companion."

Antoine M. (5/5)

This has been the best knife i have ever used

"The knife looks fantastic, and really a great overall sharpness and feel of the blade. The handle sits well in my hand. Very wonderful to use, and looks stunning when you're not using it."

William B. (5/5)

This might be my other favourite small knife...

"I just left a review for the Masakage Koishi Ko-Bunka (identical shape & size) where I stated it was possibly my favourite small knife... well, my Kumo Ko-Bunka might be it as well. The size, blade profile and handling of this Ko-Bunka is just fantastic and I generally prefer using this shape over a similar-sized utility or petty knife. While the Koishi is all about that silky carbon-steel performance, this Kumo also performs very well with the added bonus of absolutely stunning looks. Anryu-san does something special with these Kumos and they really punch above their weight... maybe its that VG10 forging effect we hear about. And that Damascus is simply gorgeous!"

George G. (5/5)

Love Knifewear

"This is the second knife we have bought from Knifewear in Calgary. Not for me but for my wife Carol who swears by them. Happy cook.. Happy eating .. for me. Very well run company in a niche market. Thanks Brian Haller"

Brian B. (5/5)

Masakage Knifr

"I love my new knife. It is both beautiful and functional. So very sharp! I use it for just about everything, including making pho in the attached picture. The staff at the Vancouver location were friendly and knowledgeable."

Teresa F. (5/5)

Great knife

"Great knife! This smaller knife was a great addition to my existing collection of Japanese knives."

Sandra C. (5/5)

Kick ass gift

"Mom has be jealous of my knives for a while so I thought I would step up her chopping game with this little beauty. Love it."

Chris F. (5/5)

Masakage Kumo Ko-Bunka

"This is an awesome little knife. Super sharp and agile with a stunning blade and a great handle. Thanks Knifewear and Katsushige-san!"

Taylor E. (5/5)

Top Blade !

"Great for daily uses . Cheers"

Benjamin W. (5/5)

Ko bunka kuma

"Great alternative for a petty knife; looks great too!"

Frans B. (5/5)

Q&A

Is there an available Saya for this specific knife? I recently got one and didn’t think about it until after it arrived. Thanks
Hey there! Masakage Ko-Bunka saya can be found here... https://knifewear.mom/products/masakage-ko-bunka-130mm-saya?variant=29110277210160 Thanks for reaching out!

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