The little brother of the 'Bunka' (ko means small in Japanese), this boning knife is perfect for cleaning, dressing and cutting all types of meaty goodness.
This handy little knife is a cross between a petty and its bigger brother the 'Bunka'. With a height that ensures good knuckle clearance and a slighly curved blade it is also great for chopping veggies, mincing garlic and it looks great on a cheese board!
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.
The technical bits
- Blade length 131 mm (Measurement of the cutting edge)
- Total length 258 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 34 mm Heel to spine
- Total weight 86 grams
- Blade Material VG10 cutting edge, laminated in Stainless
- Hardness 60-62 HRC
- 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
Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while you're not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...
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.