BATTLE OF THE BLADES - BUNKA EDITION

[@KompletterGeist]

The Nigara is a stunning knife!. Btw the swooshing in and out of frame during the introduction looks suave af

[@Przemek-CzFanboy]

Great video! Make series where you compare Bunkas that did win best performance from other battles! Like a tournament!

[@CephBacon]

Hey! Just wanted to say I picked up a Yoshikazu Tanaka 240 gyuto in White 1 from you guys about a month or so ago and Im loving it! It's my first Japanese knife and certainly wont be the last

[@camorakidd_edc]

I had the Hatsukokoro Bunka. When it comes to bang for your buck I think this is one of the best out there. BUT I did sell it again, because the knife was kind of soul-less. Sounds weird to some. Others will understand. But for a pure working knife, especially in a professional kitchen, I think it's hard to beat. And that convex geometry is easier to thin compared to the hollow geometry the Katos and Nigaras usually come with.

[@jeffhicks8428]

nigara only uses hollow grinds on their budget lines. this is one of the cheapest knives they currently have and for the money it's a really excellent value. Nigara grinds on their mid, high and custom tier knives are superb. and they do it all.

[@omfgbbqsauce1177]

You would need to grind a whole new primary bevel in the Hatsukokoro to thin it, right?

[@camorakidd_edc]

​@@omfgbbqsauce1177 No. The opposite. That's why I said it's easier. The only knives where you would have to grind a new primary are hollow ground knives. Convex grinds you lay flat and slowly roll towards the edge. You can perfectly see where you are taking off material. If the edge and spine don't touch the stone, you are taking material off in the middle. If the edge touches the stones, you are taking off material right behind the edge

[@speedywiz]

always liked Minamo knives 🔪🤩😍

[@chrisnormandeau6101]

Did you guys do the “what your knife roll says about you” series yet? I can’t find it

[@dnarvarg]

I have the Minamo and it’s an astonishing knife

[@DevlinStone]

I'm searching so long for a Bunka/Kiritsuke with Ginsan or Aogami Super, 170-190mm blade length and an almost totally flat profile. Basically a Nakiri with k-tip. Naishi finish would also be nice to have for stick retention. Do you maybe have a recommendation?

[@SpicyPeppercorn]

Hatsukokoro Hayabusa Aogami Super K-tip Nakiri

[@RickSaunders-lb9co]

LOL...just sat down to the computer after unwrapping my newly delivered 5 minutes ago Shibata Koutetsu R-2 Bunka and saw this vid!

[@jeffhicks8428]

imo that's a better performing knife than anything in the video. The nigara look slick but the Shibata would out cut any of those quite easily

[@absidyabsidy2727]

Shibata is amazing!

[@gabrielgrossman5624]

These are beautiful Bunkas. Quick question, when do you restock your store. Is is a 2 month thing, or just whenever the smiths finish an order?

[@fredericcudeiro6614]

Hello, Thanks for this video. Not being a big fan of Minamo finish, what how these two alternatives compare: Yoshimi Kato Ginsan Nashiji Walnut Bunka 17 cm Yoshimi Kato SG2 Tsuchime Bunka 17 cm ? Same blade geometry? (unclear, I get contradictory info) Thanks

[@fredericcudeiro6614]

Eventually got the Yoshimi Kato SG2 Tsuchime Bunka 17 cm. I'll let the community know what is my feedback after a few weeks of use.

[@Atreusz]

My Hatsukokoro Hayabusa didn't come out of the box 100% sharp. briefly on an Arashiyama 6k and the thing flew through onions.

[@brandonwilson896]

JUST TELL ME WHERE TO GET THE CUTTING BOARD!! LMAO, sorry i am just as addicted to cutting boards as i am knives

[@Guenounovitch]

This is so sad i’m not in canada, i’d love to buy knives for you but importing from France is painfully expensive

[@jeffhicks8428]

japanese knives are just about as hot in Europe as they are in North America. Tons of shops you could find within the EU free trade zone.

[@paweel2494]

Kato san Rulez :D