A Ko Bunka knife is a compact version of the Bunka, designed for precision and versatility. Its smaller size makes it ideal for fine detail work, from intricate vegetable prep to handling smaller ingredients like shallots. It also excels at delicate fish preparation, such as sardines and red mullet. If you already have a larger knife in your collection, a Ko Bunka is the perfect addition offering control, agility, and accuracy where bigger blades can feel cumbersome.

The Takeda Hamono NAS Aogami Super range is forged from Aogami Super Blue Super carbon steel, one of the highest performing traditional Japanese knife steels, manufactured using advanced alloying with high levels of carbon, tungsten, molybdenum, chromium, and vanadium. The high carbon content allows the blades to achieve exceptional hardness, typically around 62–64 HRC, delivering outstanding edge retention and the ability to take an extremely fine, razor sharp edge. Tungsten and vanadium contribute to the formation of hard carbides, improving wear resistance and cutting longevity, while molybdenum enhances toughness and stability during heat treatment.

Each blade is traditionally hand-forged by Shosui Takeda using san mai construction, with a hard Aogami Super core protected by softer cladding layers to balance cutting performance, durability, and strength. The NAS range is renowned among professional chefs for its exceptional sharpness, unique forged finish, and the combination of advanced metallurgy with centuries old Japanese blacksmithing techniques.

Weight: 79g

Handle Material: Wa handle - Magnolia wood, Buffalo horn ferrule

Handle Length: 117mm (4.6")

Blade Length: 118mm (4.6")

Blade Depth: 41mm

Thickness at spine: 2.0mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Aogami Super (Blue Super) (Carbon steel)

Hardness (Rockwell scale): 63 - 64