The Masakage Koishi Ko-Bunka 130 mm packs full-sized performance into a palm-friendly blade. Forged by Echizen master Yoshimi Kato from ultra-hard Aogami Super, then hand-sharpened by Takayuki Shibata, it pairs a pebble-textured tsuchime hammer pattern with a protective kurouchi layer over stainless cladding. The result looks like river stones caught in midnight fog—yet cuts with laser-like ease. At 130 mm, the Ko-Bunka keeps knuckle clearance while feeling as nimble as a petty, making it a do-everything companion for quick veg prep, herb chiffonades, or on-the-fly protein trimming.

Common Questions

Q: Is 130 mm long enough for daily meal prep? A: Absolutely. The tall profile and flat edge let you chop cucumbers, mince garlic, or portion chicken breasts without wanting more length. Only large roasts or melons may need a longer blade.

Q: Does the Aogami Super core rust easily? A: The core is reactive, but the stainless cladding covers most of the blade. Wash, dry, and store promptly; a pleasant grey patina will form on the edge over time.

Q: How often will I need to sharpen it? A: With its HRC 63–64 hardness, the edge lasts many weeks in home use. A quick touch-up on a 3 k stone or strop restores “shave-sharp” in minutes.

Specifications

Core Steel: Aogami Super carbon steel

Cladding Type: Stainless, kurouchi tsuchime finish

Blade Length: 130 mm

Overall Length: 260 mm

Spine Thickness (Heel): 2.2 mm

Spine Thickness (Mid): 1.8 mm

Blade Height: 31.9 mm

Weight: 68 g

Handle Material: Octagonal cherry wood with black pakkawood ferrule

Hardness (HRC): 63–64