Custom Handle Shiro Kunimitsu Aogami Kurouchi Chikuzen Ko-Bunka 140mm
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
About the Maker - Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
When someone says they are after a 'workhorse' knife, this is what I think of. The blades are thicker, ground with a more robust bevel and a more rustic finish. For me, this is the perfect kitchen knife. Super sharp, but able to stand up to more heavy handed use. I'm also a sucker for the dark kurouchi finish.
About the Shape -Ā The Ko Bunka is a smaller version of a Bunka. Any guesses on what āKoā means in Japanese? You nailed it! It translates to āsmall.ā 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.
Original: $261.35
-65%$261.35
$91.47Product Information
Product Information
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Description
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
About the Maker - Based in Omuta, Fukuoka, this legendary blacksmithing family trace their sword-making roots back over 200 years. Today, the 5 heirs of the family tradition forge both traditional swords and high-quality kitchen knives! They are forged Warikomi-style, by splitting a piece of soft carbon steel and inserting a core of harder carbon steel.
When someone says they are after a 'workhorse' knife, this is what I think of. The blades are thicker, ground with a more robust bevel and a more rustic finish. For me, this is the perfect kitchen knife. Super sharp, but able to stand up to more heavy handed use. I'm also a sucker for the dark kurouchi finish.
About the Shape -Ā The Ko Bunka is a smaller version of a Bunka. Any guesses on what āKoā means in Japanese? You nailed it! It translates to āsmall.ā 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.
