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.

Developed by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.

Due to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.

Weight: 92g

Handle Material: Wa (Japanese) handle, octagon jarrah black pakka wood collar

Handle Length: 115mm (4.5")

Blade Length: 140mm (5.5")

Blade Depth: 42mm

Thickness at spine: 1.8mm

Thickness at tip: 0.1mm

Cutting Edge: Double 50/50

Blade Material: SG2/R2 High speed powder stainless steel with stainless steel cladding

Hardness (Rockwell scale): 62 - 63