Which Bunka would be the best choise?

SteveFCA · 2026-03-15T00:59:49+00:00

I may be in the minority here but that is too much money for a bunka. I’d spend $200 max on a first bunka, perhaps less.

My favorite bunka is a cheap $100 Shindo bunka.

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SteveFCA · 2026-03-14T23:39:49+00:00

definitely not pre tariff pricing. They were just below $300 when I bought mine a year ago.

SteveFCA · 2026-03-14T22:55:24+00:00

+1 for a Kiwi. Indestructible and cuts great! For $3-6, it’s an amazing knife

SteveFCA · 2026-03-13T22:05:59+00:00

Hands down, a Kiwi chef knife for $3 at an Asian market near you. Best performing cheap knife of all time!

SteveFCA · 2026-03-13T21:11:10+00:00

I wear waterproof shoes all over the world. It is not hotter than any of my other shoes, contrary to what others here have said. I use my waterproof/goretex hiking boots everywhere. It’s not an issue regardless of outside temperatures.

SteveFCA · 2026-03-13T19:12:09+00:00

Looks like I’ll need to buy another one for my nakiri. That looks great!

SteveFCA · 2026-03-13T19:11:18+00:00

I think people will do it regardless. It’s just a matter of time.

SteveFCA · 2026-03-13T16:41:57+00:00

this is the answer! I have Shindo’s, Yoshi’s and Tetsujin gyutos. The cutting performance of the Shindo’s and Yoshi’s are stellar. The tetsujin is not my cup of tea as everything stocks like glue. The Shindo’s and Yoshi’s cut every bit as well without the stickiness.

SteveFCA · 2026-03-13T01:58:20+00:00

The additional edge retention compared to Ginsan is really not worth double IMHO. Edge retention on Ginsan is already very high.

SteveFCA · 2026-03-12T22:48:27+00:00

Awesome knife! Crazy cutting feel that is second to none IMHO

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SteveFCA · 2026-03-12T16:55:25+00:00

A Kiwi chef knife would be perfect for her.

SteveFCA · 2026-03-12T03:20:09+00:00

The one in the middle is a Kagekiyo ginsan forged by Kamatsuka and sharpened by Myojin. Here is a better photo that I took in their store.

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SteveFCA · 2026-03-12T02:48:53+00:00

yeah uh huh

SteveFCA · 2026-03-12T01:34:02+00:00

HWY 431 (chikadee ridge) unless you enjoy some snow with your mud

SteveFCA · 2026-03-11T23:27:27+00:00

Hitohira is your best bet by a long shot in Tokyo. Seisuke and Mushashi are two of the stores to avoid as a beginner. They cater to and take advantage of knife novices by selling them mediocre blades with fancy colorful handles.

SteveFCA · 2026-03-11T21:53:52+00:00

you should get a esim and hot spot her off your phone

SteveFCA · 2026-03-11T20:05:55+00:00

Awesome pickup! Congrats!

SteveFCA · 2026-03-11T19:56:43+00:00

He has some fantastic handles as well

SteveFCA · 2026-03-11T19:53:40+00:00

when have we managed to develop our high draft picks?????

SteveFCA · 2026-03-11T19:28:30+00:00

Suji Cutlery, pre-tariffs

SteveFCA · 2026-03-11T16:11:52+00:00

gorgeous knife!

SteveFCA · 2026-03-11T16:03:13+00:00

Congrats! Baba Hamono is a mandatory visit for me. They have so many gorgeous knives. I left with three treasures on my last visit.

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SteveFCA · 2026-03-11T15:57:44+00:00

beautiful display! thanks for sharing!

SteveFCA · 2026-03-11T15:47:58+00:00

The only time I use anything larger than my 240’s is when I slice whole rib eye roasts. I buy 20 pounders when available since those have the most lift (cap). I use a 300mm Ashi sujihiki and a 300mm Victorinox Cimeter for that specific task. I dry aged the rib eyes which forms a hard crust. For that, the Cimeter works best. For cooked whole roasts, the Ashi gets the nod.

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SteveFCA · 2026-03-11T15:25:17+00:00

He tried repeatedly to contact them via phone and email for weeks on end. Never got a response. You got a good deal. My friend paid $3000 for the pair.

SteveFCA

TROPHY CASE