Name: Munetoshi Nashiji Black Ko-Bunka chef's knife 13.5 cm
Brand: Munetoshi
SKU: MINB003
Price: 94 EUR
Availability: BackOrder
Rating: 4.416665 (6 reviews)

Munetoshi Nashiji Black Bunka chef's knife 16.5 cm

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We’ll help you cut through the confusion!

Has your endless search for the right chef's knife become dull?

The **Munetoshi Nashiji Black Ko-Bunka 13.5 cm** is a stylish, Japanese chef's knife. Originally a rival of the famous Santoku knife. The difference can be found in the shape of the blade. A Ko-Bunka knife is enhanced with a more pointed tip, making it more suited when preparing fish and meat. But you can also easily cut vegetables with a Ko-Bunka knife. This is the smaller version of the Munetoshi Bunka. Ko means small in Japanese. Hence the name: Ko-Bunka.

### Blade made from Shirogami steel

The blades are made from Shirogami steel. Also known as White Paper Steel. Shiro means white in Japanese and gami means paper. This is a classic Japanese type of steel with a high carbon content. Characterizing for this type of steel is the hardness (61 HRC to 63 HRC) and that it is very thin. The blades are laminated. This means that the Shirogami steel is laminated in between two pieces of softer, iron. This improves flexibility and the corrosion resistance of the blade. Without compromising on the qualities of the Shirogami steel.

**Please note:** Shirogami steel is not stainless. So always clean and dry the knife thoroughly after use. As you cut vegetables and fruit a patina will emerge. This natural reaction protects the blade from further corrosion in the long run. [Here you can read more about maintaining and using a Japanese knife.](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm)

The listed blade length is the length of the edge. The blade is enhanced with a 'distal taper'. This means that the blade is tapered towards the tip. This makes the knife a lot lighter and ensures that the weight is evenly divided and nicely balanced.

### Chestnut wood handle

The handle is made from light-weight dark-coloured chestnut wood. The handle is enhanced with a traditional Japanese D-shape. This shape ensures that the handle nicely fits in the palm of your hand. This version is made for right-handed use, but even left-handed users can easily use this knife. The bolster, in Japanese called 'Kakumaki', is made from black plastic and is in nice contrast with the whole.

## Munetoshi, by Mr. Kouichi Tsurumaki

Munetoshi knives are forged by hand in Japan by Mr. Kouichi Tsurumaki. A third generation knife smith, born in 1949. Originally he made sickles and axes. Real user objects with which he quickly made a name for himself. Some ten years ago he entered the world of kitchen knives. Where he, even today, provides a select group of enthusiasts, with stylish kitchen knives that are produced according to Japanese tradition.

For Mr. Kouichi Tsurumaki function is key. Perfect finishes? Not as important. He feels that the kitchen knife is a tool that should, first and foremost, function. As such each knife is different. The Brute Forge finish that emerges as you harden the steel is also unique for each knife. It gives these knives its rough charm you rarely see these days.

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Munetoshi Nashiji Black Ko-Bunka chef's knife 13.5 cm

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Muito leve, ideal para cortes de vegetais pequenos e ervas.

Een heerlijk handzaam mes super scherp en geen mes is geheel en al hetzelfde, je hebt dus altijd een uniek mes , die ook nog eens goed te slijpen valt.

Im Vergeich das ( Munetoshi Nashiji Black Ko-Bunka Kochmesser 13.5 cm )  zu dem ( Eden Kanso Aogami 2040-413 Kiritsuke 13,5 cm ) ist das Eden Kanso jedoch deutlich besser verarbeitet !

Auch die Klingen-Geometrie ist bei dem Eden Kanso besser.
Da aber beide Messer in Größe und Form nahezu gleich sind, aus diesem Grunde überall minimal Sterne- Abzug bei der Bewertung !

Der gesammte Eindruck des ( Munetoshi Nashiji Black Ko-Bunka Kochmesser 13.5 cm ) ist aber ordendlich, jedoch etwas grob in seiner Ausführung. Der Peis mit 94 EURO ist günstiger als bei dem Eden Kanso.

Bei einem Pries von rund 100 EURO sollte die Verabeitung ganz besonder der Übergang von der Zwinge ( Kunstoff ), zum Griff sauberer durchgeführt werden.

Auch das Klingen- Erl zum Griff ist beim dem Kanso mit einem Wachs versiegelt , so das kein Wasser in dem Griff eintretten kann.

Das Messer liegt sehr gut in der Hand, hat eine hervorragede Schärfe und lässt sich leicht nachschärfen.
Soweit ist alles prima!
Aber:
Entgegen der Beschreibung sind die äusseren Lagen NICHT aus rostfreiem Stahl.
Im Gegenteil!
Schneidet man damit Tomaten, Gemüse oder gar Zitrusfrüchte, kann man buchstäblich dabei zuschauen, wie sich innerhalb weniger Minuten eine Rostschicht auf dem Klingenspiegel bildet.
Daher der Punktabzug.
Die Beschreibung sollte korrigiert werden.

Excellent carbon Ko Bunka (or small santoku), super sharp edge out of the box, profile and grind is very well executed and leads to a very pleasurable cutting experience. Very good heat treat by a legendary smith.

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Personalize it! We can engrave many products. Great as a gift! [Read more about the options here](/en/pt/-order-with-engraving.htm). Looking for an engraving? Don't forget to add the product '[Order with engraving](/en/pt/-order-with-engraving.htm)' to your order. 

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warranty

Almost all the products we sell come with a manufacturing warranty. Want to learn more about the warranty? Read our topic: [warranty explained](/en/ct/warranty-explained.htm)

Warranty

origin

The country of origin is the country the product is produced, as far as we know. This may differ from the country where the brand itself is located.

Country of origin

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General information

We measure the sharpening angle ourselves. This value is the angle per side.  So 20º means that the total angle of the edge is 40º. Please note that knives are almost always sharpened by hand, even in factories. This value is therefore only an indication of a single tool measured by us. You are always free to choose your own sharpening angle. [Learn more about sharpening angles](/en/ct/sharpening-angles-explained.htm).

Sharpening angle

We always measure the blade height at the highest part of the blade.

Blade height

We always measure the blade length ourselves. This is the length of the blade from the tip to the front of the handle. This may deviate from the manufacturer's specification.

Blade length

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Measured from the tip of the blade to the back of the handle

Total length

We always weigh a product as bare as possible. Knives and axes always without their sheath, lights (if possible) without their battery. For knife sets we measure the entire weight. This may deviate from the manufacturer's specifications.

Weight

Dimensions & weight

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The hardness in Rockwell C for a knife is always according to the manufacturer's specifications. When a manufacturer specifies a value of 56-58HRC, for instance, we always note the highest value, i.e. 58HRC.

Hardness

Material

dishwasher_safe

This concerns the type of edge [Want to learn more about a serrated versus a plain edge](/en/ct/pocket-knives-difference-plain-edge-serrated.htm)?

Type of edge

In terms of grind we are talking about how the complete blade thickness extends into the edge. Want to learn more about grinds? [Read all about grinds on knives](/en/ct/knife-grinds.htm).

Way of sharpening

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value_total_sharpening_angle

This is the total sharpening angle, so the sharpening angles of both sides of the blade combined. For a knife with a one-sided grind this equals a single sharpening angle.

Total sharpening angle

Features & functions

For the number of knives in the knife sets we stick to the information supplied by the manufacturer. Some brands consider the block to be part of the set, others don't. 

Reviews for Munetoshi Nashiji Black Ko-Bunka chef's knife 13.5 cm

Reviews for Munetoshi Nashiji Black Ko-Bunka chef's knife 13.5 cm

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Reviews for Munetoshi Nashiji Black Ko-Bunka chef's knife 13.5 cm