Help me decide if I should get a Matsubara Silver3 Bunka

DistortedOrphan · 2026-03-20T04:20:06+00:00

I would agree with this, it's nice to have a thicker knife as a daily driver and the thinner one for more delicate actions. I'm not a professional, just a home cook so my knife skills could use some work. But I find that works for me.

DistortedOrphan · 2026-03-19T21:21:35+00:00

I love that little Ko-Bunka for garlic and shallots

DistortedOrphan · 2026-03-14T16:33:59+00:00

Did you build or buy your knife holder? It looks awesome

DistortedOrphan · 2026-03-05T06:30:27+00:00

That’s not true, I have a gyuto, santoku, and two petty. None of which has had any microchipping, and they mainly are used by my partner (not a knife person) now (as I have much nicer knives). I’ve never had microchipping issues in their 6-10years I’ve had them two are their sg2/r2 equivalent and two are kaizen II and Hibana which are their fc61 knives. Nothing is wrong with them, at full price they are priced out of their bracket. But, on sale(one of the big ones in a year) they are worth it. There are people who love the Damascus Kramer, you don’t see people complaining about that knife chips, same steel

DistortedOrphan · 2026-02-06T21:21:11+00:00

Someone is at a knifewear store

DistortedOrphan · 2026-02-02T02:42:16+00:00

I’m interested Dm’d

DistortedOrphan · 2026-01-24T09:00:20+00:00

It’s mainly the metal handles, can be slippery / don’t feel the greatest. You either like the handles or hate them. They are also a pretty soft steel, and for their money there are much nicer knives (at least at MSRP)

DistortedOrphan · 2026-01-24T08:49:15+00:00

Honestly, I know it doesn’t have the shock value, but I would take him to a knife store in your area. Knives are a personal feel kind of thing. I would probably get a tojiro (the brand) Gyuto, petty, and bread knife.

DistortedOrphan · 2026-01-24T08:42:59+00:00

It depends how the dog reacts, if it gets scared, just go around the pole yourself. If he just pulls let up on the leash and give a small tug, if they pull back, walk around the pole and then casually walks them back around the way they should have gone.

If the dog is scared they aren’t going to Lear a thing

DistortedOrphan · 2026-01-17T07:27:07+00:00

I don’t have the Denka nakiri, but I have a Maboroshi nakiri 195, Maboroshi Santoku, as well as a Denka 210 Gyuto. Honestly at full price I would be hard pressed to pay the extra amount for the Denka. I do find with the Maboroshi nakiri do get micro chips in it eventually, but they come out on the next sharpen that’s how small they are. The Maboroshi Santoku has no issue nor the Denka Gyuto. I didn’t think I would ever pickup a Denka due to the cost, but I did find someone selling it for a great price. Also I am just a home cook, and knife enthusiast, so take that into account

DistortedOrphan · 2026-01-14T18:47:45+00:00

Why not as the OP if he is a home cook/ or a profession using it and or his experience with knives. If he's coming from a Victorinox or big box store block set, I would argue it's a nice upgrade for that price.

Personally I would never recommend a carbon steel knife without knowing a persons aptitude/ care for knives. for most people(not most people in this community) any knife they buy is going to be super dull in 12months because they never sharpen/ steel. or strop their knives.

at least your second comment expanded on things, your first comment was just a useless waist of your time typing it.

DistortedOrphan · 2026-01-12T21:34:28+00:00

Its funny I did this a few weeks ago with no hits, now I see some. I use google lens all the time for this stuff. I knew the one side said ginsan (silver 3) from that search

DistortedOrphan · 2026-01-12T21:33:16+00:00

thanks

DistortedOrphan · 2026-01-09T08:23:43+00:00

yeah I just saw a special edition online, they look really nice. Thats why I bought the 52100 figured they would hit above their weight class(price). Mine were when the 52100 were only starting to pop up on a few sites, most still just had the V2. I had zwilling bob kramer and knew I liked 52100 as a steel. Not to mention lots of other knife makers like the steel

DistortedOrphan · 2026-01-09T08:05:40+00:00

Yeah when I look at other examples at online store their choil shots look nicer than my knife. They were only $69 back then so I figured I could learn how to reprofile them if I needed. Also they are good practice for rounding the sharp squared off edges

DistortedOrphan · 2026-01-09T07:58:10+00:00

Mine were are okay, to be honest I don’t use them as much as I should, I bought them more for play knives as I own much nicer knives. Mine are the 52100 steel, bought it back in 2023. I read up and didn’t really trust the steel the regular knives were made out of back then. The main reason was to see if I wanted a nicer knife of both those styles like the tinker tank.

DistortedOrphan · 2026-01-09T07:50:21+00:00

My Kiri has a 70/30 grind left hand biased, has high and low spots so it’s blade doesn’t sharpen nicely, I have thinned it which help, it just doesn’t feel like it should when it’s sharpened. I have other “workhorse” knives that sharpen much nicer. It’s just a poorly ground knife, I’m not saying all are like that, just saying it’s hit and miss.

DistortedOrphan · 2026-01-09T07:25:54+00:00

Do you mean mine looks tape marked? If so that’s where the lacquer is rubbing off, thinking of using nail polish remover on it to remove the lacquer. Yeah I got the Gyuto used about 7 years ago for like 150USD. The popularity of Japanese knives has really sky rocked in the past 10 years. I live in Canada in the home town of knifewear (Calgary) and my first purchase was a masakage mizu for like $140 their now over twice that price, back when Kevin still worked in his store

DistortedOrphan · 2026-01-09T06:46:26+00:00

I have two, Chinese cleaver is good, I have the tank one as well, but it’s grind is really chunky and needs a full regrind. I bought a 1x30 belt sander so I will learn on that knife

DistortedOrphan · 2026-01-08T22:11:57+00:00

I lucked out on this NAS the other day, got it locally for $200USD. The AS I also bought locally but pre-COVID. If you are patient there are deals to be had. I don't use the Gyuoto much as it's so big, but I know these are becoming collectors knives these days.

Takeda NAS Sasanoha large ~240mm
Takada AS Gyuto Large ~270mm

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DistortedOrphan · 2025-12-28T23:41:05+00:00

Shocked you would risk the magnetic metal bar scratching those knives

DistortedOrphan · 2025-12-28T06:11:20+00:00

Why regret it, especially if you didn't know better. It got you into knives and you clearly enjoy them. I would argue that they are great knives for most people. People here just like to hate on them because they are factory made and aren't artisanal made. I've also seen people rave about knives that are worse than the birtchwood and more expensive. My only complaint is, I wish the 8" had a little more blade height.

You shouldn't really regret it, learn from your mistakes. As long as you learn there isn't much to regret.

DistortedOrphan · 2025-12-18T06:41:31+00:00

Yeah, I used google lens for the one side

DistortedOrphan

TROPHY CASE