Koutetsu Iron Clad Ko-Bunka

Koutetsu Iron Clad Ko-Bunka

£190.00
/

Currently out of stock

Artboard 6 Price match promise

Koutetsu Iron Clad Ko-Bunka Purchase options

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 Santoku 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.

First Impressions

The immediately notable feature of the entire Kotetsu range is just how thin the blade is, in our sharpness 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.

Beauty

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.

The name "Iron clad" doesn't refer to the metals used in the making of the knives, they're powder steels not iron - but instead refers to the shape of the knives which is inspired by Japan's first iron clad battleships (Kōtetsu).

In Hand

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.

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.

Ease of Care

The usual care 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.

Our Verdict

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.

Over the last few years, knives from the Kotetsu ranges have become quite collectable due to the scarcity of the supply and its excellent performance and price point.

Product details

Product SKU: 1656

Our aim is to measure and photograph all our products as accurately as possible but due to the handmade nature of many items, please be aware that there may be some variance in the measurements and that things such as blade and knife handle patterns can vary and presentation boxes may differ from those shown but we will always endeavour to provide the most accurate measurements, photos and descriptions of our products.

Some measurements such as HRC are provided by the manufacturer and should therefore be used as a guide.

Blacksmith Profile

Takumi Ikeda/Takayuki Shibata

Made by Takumi Ikeda and sharpened by Shibata san who is one of the top knife sharpeners in Japan.

View all Takumi Ikeda/Takayuki Shibata knives

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Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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