What’s the best Bunka for me?

[ChefKnivesToGo]

Hello

I’m a home cook and looking to purchase a Bunka in the sub-$200 price point. 150-170 mm, double-bevel with stainless cladding. I already have a Masakage Koishi and am looking for something a little stouter and more durable, with a different finish/appearance. I was browsing the site and also saw that there are some Honesuki with a more general profile.



I was initially drawn to the Matsubara Blue #2: https://www.chefknivestogo.com/mabl2naho15.html. This looks like the stouter blade I seek by am concerned that the grind stays thick so closely to the edge that after a few sharpening sessions, I would need to thin the blade. Is this the case? I’m a decent novice sharpener but do not have experience in thinning.



I see there is a Bunka from this same line, would this be stouter and more durable than the Koishi?

https://www.chefknivestogo.com/mabl2nabu16s.html



How would these two Enjin’s fit what I’m looking for? How is the fit and finish on these knives? The SRK8 looks to be a thicker grind.



https://www.chefknivestogo.com/ensrho15.html



https://www.chefknivestogo.com/enbl2ho15.html



How would the Kohetsu Blue #2 fit?



https://www.chefknivestogo.com/kobl2naho15.html



Kato Ginsan?

https://www.chefknivestogo.com/kagibu16.html



Kato Nashiji Suminagashi?

https://www.chefknivestogo.com/kanasubu15.html



Other blades to consider?



Would these be fine to cut a butternut squash or watermelon?



I’d like to keep to the shorter length as I am also ordering a Nigara SG2 Tsuchime 210mm.



Also, I have a Kurosaki 240mm Gyuto, purchased about six years ago from Knives & Stones. This: https://www.chefknivestogoforums.com/vi ... php?t=3676 Would this fit Saya A or B?



Thanks for your help,

[ChefKnivesToGo]

Hello,

Ok here is a recommendation based on your criteria.

Knife: Bunka
Price: sub-$200 price point.
Size: 150-170 mm,
Edge: double-bevel
Cladding: stainless cladding.
Wants a little stouter and more durable than the Koishi

This hits all your criteria: https://www.chefknivestogo.com/yubl2bu181.html

I like this one for you as well: https://www.chefknivestogo.com/tabata5.html

[billk1002]

I own this Santoku and it’s fits your description very well, unfortunately the Bunka is out of stock but the Honesuki is in stock.

https://www.chefknivestogo.com/kobl2wasa16.html
https://www.chefknivestogo.com/kobl2naho15.html

[STPepper9]

this is what first came to mind to me.
Great cutter. A little bit of a workhorse, seems to stay sharp forever.
Takayuki AS Hammered Kengata 160mm
https://www.chefknivestogo.com/taashake16.html

[ColonelJLloyd]

No shortage of great options. You mention a desire for stainless clad but does seem like you're open to full carbon since you reference the Enjin knives. I've not used an Enjin nor an SRK8 knife, but I like the blade profile of this bunka and it seems to have the stoutness you're looking for. Since there may be some variation you could request that Mark send you one with a thicker spine in the comments of your order and he'll do that.

https://www.chefknivestogo.com/ensrbu16.html

These days I don't want to be without a ~180mm bunka with a pretty flat profile. I find it to be an extremely useful blade and reach for mine often.

[FisherMAn1298]

I love SRK8 steel, bought the bunka the first day Mark initially posted this blacksmith and use it weekly. She holds an edge for a long time and cuts fantastic. This knife made Bunkas my favorite style of blade. Can't go wrong with this purchase!! You can do many different types of cutting styles, versatility is a definite plus.

[Tom_V]

The bunka on my wishlist isn't stainless. https://www.chefknivestogo.com/tsbl2bu15.html

My favorite knife now is this bunka: https://www.chefknivestogo.com/haasmobu17.html

You may want stainless for a work reason, but if it's just a preference, may be check out one of the two above?