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  • Masakage Yuki Bunka 170mm from Masakage
  • Masakage Yuki Bunka 170mm from Masakage
  • Masakage Yuki Bunka 170mm from Masakage
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Masakage Yuki Bunka 170mm

Masakage Yuki Bunka 170mm

$359.00 CAD
$359.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
À l'aise avec l'acier au carbone ? Super ! La gamme Yuki est idéale pour ceux qui recherchent un look traditionnel et sobre, mais un tranchant redoutable.

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

À propos du Masakage Yuki -  Lorsque vous prenez le Yuki, vous remarquerez à quel point il est léger. L'acier est martelé plus finement qu'un couteau ordinaire, ce qui lui permet de traverser facilement les légumes denses. Le Shirogami, ou « carbone blanc » en français, est un acier très traditionnel prisé par les forgerons et les passionnés de couteaux pour son excellente rétention du tranchant et son affûtage légendaire. Les couteaux Yuki sont revêtus d'acier inoxydable plus souple, de sorte que seul le tranchant doit être maintenu au sec pour éviter la rouille. Cette gamme est l'une de nos plus populaires et une porte d'entrée fréquente dans le monde des couteaux forgés à la main.

 Le nom Yuki (qui signifie « neige » en japonais) vient de la finition « nashiji » ou « peau de poire » d'aspect givré. 

Yoshimi Kato est le gendre et le successeur de Hiroshi Kato, l'un des fondateurs du village de couteliers de Takefu. La transition d'apprenti à maître forgeron et chef d'entreprise s'est faite sans heurts pour Yoshimi-san. Il me dit qu'il s'efforce d'améliorer continuellement ses compétences jour après jour, et j'ai hâte de travailler avec la prochaine génération de Kato pour les décennies à venir ! 

Yoshimi-san est un homme calme, avançant sereinement à un rythme régulier et s'exprimant davantage par ses couteaux que par ses mots. Et, oh là là, qu'ils parlent ! Les couteaux de Yoshimi-san comptent parmi les lames les plus magnifiques et les plus précises que j'aie jamais manipulées.

À propos de la forme - Le Bunka a l'air d'un vrai dur. C'est un couteau polyvalent, semblable au Santoku. « Bunka » se traduit par « culture ». À mi-chemin entre le Nakiri et le Gyuto, les Bunkas peuvent tout faire. C'est le meilleur des deux mondes, avec le volume à fond.

Shape Bunka
Also know as? You could also call it a Santoku, depending on what part of Japan you are in.
Maintenance Level
Blade Length 170 mm |
Blade Height 47,5 mm
Thickness 2,7 mm
Weight 131 g
Steel Type Shirogami #2 (White Carbon Steel) avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Magnolia Collier en Pakkawood rouge
Knife Line Masakage Yuki
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

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. 


SKU: MAY170BU

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.8867927 / 5 from 106 reviews.

AI Generated Review Summary

The Masakage Yuki Bunka 170mm knife is highly praised for its exceptional sharpness, craftsmanship, and balance. Customers appreciate its light weight, perfect balance, and top-notch finish. The knife's design and performance make it a versatile and highly regarded tool in the kitchen.

Summary topics

  • Aesthetic Appeal (7%): Customers expressed appreciation for the great look of the knife, which was mentioned multiple times in the reviews.
  • Customer Service (10%): Customers expressed satisfaction with the great service provided by Knifewear, praising the quick shipping and excellent customer service.
  • Fit and Finish (8%): It was highlighted by customers that the fit and finish of the product is top-notch.
  • Knife Finish (8%): Customers expressed satisfaction with the top-notch fit and finish of the knife, praising its sharpness and craftsmanship.
  • Edge Sharpness (9%): Customers expressed satisfaction with the super sharp edge that stays nice and sharp in the hand.

Review topics: [size, weight, fit, colour, finish, quality, shipping, issues, looks, style, performance, handle, packaging, staff, value, edge, balance, craftsmanship, maintenance, feels, price, service, gift, use, knife, blade, addition, cuts, knifewear, sharpness].

Review highlights

  • "REALLY sharp great weight and balance." — John C.
  • "Fit and finish is great, not high maintenance, sharp, and it relatively easy to sharpen." — Geoffrey M.
  • "Shockingly fast shipping and excellent customer service throughout." — Kylee M.

Reviews

Fantastic knife. I love how

"Fantastic knife. I love how light it is."

— Joëlle G. (5/5)

This beautiful knife went as

"This beautiful knife went as a gift to a VIP in my family. It is packed and wrapped, unused. This gift will reach the recipient in about a week. I am confident that it is going to be appreciated as a superb addition to his kitchen tools. Remind me again in about two weeks from now and I shall provide an update."

— Wilhelm S. (5/5)

Love this knife

"It’s the perfect little utility knife around the (professional) kitchen. I use it more than any other knife in my kit."

— Dan A. (5/5)

This knife is beyond amazing.

"This knife is beyond amazing. It feels like a lightsaber to cut with. In the hand it feels like an extention of your arm. Very very nice product. I would recommend to anyone who has a passion for their craft."

— James R. (5/5)

Fantastic knife!

"Love this knife, perfect addition to my collection. It’s so light, super sharp and I love the contrast of the red wood and beech color handle. I have small hands so appreciate the size - not unwieldy, and easy to control. Great kitchen workhorse."

— Susan H. (5/5)

Yuki Bunka

"Fantastic knife, super sharp, lightweight and just awesome all around, lots of love shown through the craftsmanship of this knife, finish is top notch as well. Many happy cooking nights coming Thank you 🙏"

— Andres R. (5/5)

Great purchase

"Sharp, beautiful, well balanced!"

— Narguess A. (5/5)

Love knifewear all the knifes

"Love knifewear all the knifes i bought are awsome, look great ,super sharp ,performance is excellent looking forward to buying more."

— John B. (5/5)

Great Knife

"REALLY sharp great weight and balance. Handle feels really nice"

— John C. (5/5)

Beautiful

"Moved up from a couple of Shun knives to this. Another level completely. It's beautiful in every way...the feel, the cutting, the look. Now I plan dinners around how much I can use it :) Randy"

— Randy H. (5/5)

Q&A

Hi, any idea if or when you‘ll get it back in stock?
HI Andreas, We should have them back in stock in the next while, being made by a blacksmith it can be tough to give you an exact date. What is it about this knife that interests you? We may have something available now that fits the criteria. You never know what we have up our sleeve ;) If you are set on this one we can always notify you when it is back in stock by signing you up for our notification system. If you'd like I can add you to it?
How tall is the blade?
hey there, it is 47mm tall! - Ellie
Hi guys, I love my ko-bunka. Should I get the bunka or a nakiri to extend my possibilities? I have a chef knife and a petty like knife as well. Yes I prepare mostly vegetarian dishes but fish and seafood too. Txs Steph
Hi Steph! The ko-bunkas are an awesome addition to any kitchen, and we are glad you love it! Deciding between a Bunka or a Nakiri as your next knife really falls down to personal preference! Since you already have a Chef style knife, and prepare a lot of Vegetarian meals, I would suggest checking out the Nakiri! With it's flat bias, it makes quick work of all of your veggie prep, without getting those "accordion cuts" when working with a bigger pile, as the knife fully rests on the cutting board for the length of the blade! Although the Bunka does a great job with veggie prep as well, it is a little bit more "all purpose chef style!" - Casey

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