Kotetsu Iron Clad Iron Clad Ko-Bunka

The Ko-Bunka is smaller than its larger brother the Bunka, this boning knife is perfect for cleaning, dressing and cutting all types of meaty goodness.

The Bunka combines the best of the Nakiri and Santuko shapes to create a visually interesting blade that performs excellently preparing both meat and vegetables.

The stainless, powdered R2 steel used in the blade construction is very thin which lends itself to taking a very sharp edge and is hard enough to handle daily use without needing to worry about its strength.

There is a specially made saya to fit this knife.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5 Performance

The immediately notable feature of the entire Kotetsu range is just how thin the blade is, in our tests we found it rated right up there with the best we stock and due to this much thinner construction it's also very noticeable how light the knife is as a whole.

5 / 5 Beauty

*Please note that new stock now has a 'Jarrah wood handle which is lighter and redder, as we now have a mix of handles please check if you have a preference*. A dark brown and black octagonal rosewood handle in a traditional style combined with the clean, laminated finish of the blade gives a lovely contrast. The steeper, straight edge at the end of the blade instead of a more traditional rounded style creates a unique look.

4 / 5 Comfort

We felt immediately that the lightness of the knife would be a big benefit for those who don't like the more Western style and it was extremely comfortable to use for extended periods.

5 / 5 Durability

The powdered steel used in the blade construction will keep an edge for a long time although due to the very thin blade construction we think this knife might be best suited to someone who has a more careful and considered cutting technique to avoid micro-chips appearing although we found no big issues with it while chopping through a range of veg and meat.

4 / 5 Ease of Care

The usual instructions of not putting in the dishwasher apply of course and we found a quick rinse and dry after use and you'll have no problems at all.

5 / 5 Value for money

The high quality blade and handle perform well and combined look the part without breaking the bank. If you're looking for performance at a very reasonable price then the Kotetsu is for you.

The technical bits

  • Blade length 136 mm (Measurement of the cutting edge)
  • Total length 268 mm (Blade + Handle)
  • Blade width 2 mm (Measured where blade enters handle)
  • Blade height 40 mm Heel to spine
  • Total weight 81 grams
  • Blade Material Powder cutting edge, laminated in Powder

    This knife steel has some special care instructions, learn more.

  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

Wrapped in the day's local newspaper and safely encased in a stylish black storage box with a red inlay and a small note from the blacksmiths explaining that this range is how they prize art and functionality; efficient cutting tools over ones that are simply beautiful. These are both.

Along with the normal packaging, we of course include our usual plasters just in case you're not quite ready for how sharp these knives are!

What is a knife?

The little brother of the 'Bunka' (ko means small in Japanese), this boning knife is perfect for cleaning, dressing and cutting all types of meat. This handy little knife is a cross between a petty and its bigger brother the 'Bunka'.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.