I have worked in a sushi restaurant for a little over a year, and I have had my Yu Kurosaki SG2 Senko 165mm Bunka and it is a knife that makes me me hesitant to buy another knife because my expectations are so high. I can go multiple shifts, slicing hundreds of rolls, prep, slicing fish, negi... and this thing is still razor. It is very thin near the tip, has a perfect balance point and is extremely enjoyable to hold for long periods of time. My hands can get pretty grimey and slimey with salmon and other fish, and the handle on it does a great job and has never felt slippery in my hands. There are some sushi chefs who have held my knife and every single one of them is impressed, every. single. one. I bring 3 knives to work, a 240mm gyuto, a yanagi and my bunka, 90% of the time my bunka is in my hand and my yanagi is the other 10% slicing fish. A lot of people have struggles slicing nori maki and uramaki, but this knife is so thin and so sharp that it is light work. I can use about half of the blade if I have a fresh edge, and use a pull to push, fluid stroke and fly through rolls. A lot of people dip their knife in water and wipe in-between rolls, I can line up 5 rolls, wipe my knife with a damp rag and line up 5 rolls all next to each other and go from right to left without having to stop and wipe my knife. Anyway... if you are considering a bunka you really cannot go wrong with Yu Kurosakis SG2/R2.
I use a kiwi brand Bunka it works good and easy to keep sharp, I think I got it for like 6 dollars and I like it more than most of my knives, I am just a home cook and BBQ a few times a week but someday I will get a good hand made knife for sure. its just my wife would trip out if I spent 800 on a knife right now thanks for sharing your knives kick butt.👍
I just got the Ryusen Fukaku-ryu from your shop (as a bundle wit the petty kife). And i also have the Shiro Kamo from your shop. Both are perfect knifes, the Ryusen I use for fruit salads coz its stainless and the Shiro Kamo I use for most other food prepareimg next to my many other knifes. And btw. great service, i ordered the Ryusen knifes at March 20 and today March 24 I got it here in Hamburg, Germany. Thank you very much.
Hi, I have a question about Makoto Kurosaki's knives from that cherry tsuchime line, are they actually hand forged by Makoto? From what I know Makoto is mostly a sharpener at Takefu, so I thought maybe Yu is forging the blades for his brother and Makoto does the finish and sharpening.
Also about the zuiun handles, I have the petty from that line, and the handle is a little bit too thin for me, even though I have small hands. I love the blade but the handle is definitely something to watch out for if you have big hands or even medium sized hands
at some point can you go into detail about the blade's steal, (SG-2, ZDP 189, Aeogami super, white 1 and 2, and blue 1, and 2. I've seen you touch on them in the past, but a comparison of several different steals in the same video would be great. Many thanks
@@carsonmarbry4565 I enjoy them, low maintenance being stainless steel and great to look at. I started with some Global knives before finding the more expensive Japanese handmade knives. They are considered a laser, so they are somewhat thin, but are fantastic none the less. I also have a Raijin bunka from Yu Kurosaki and tend to use that more often at this time. If you're able to, I would suggest going into a store and holding one in person if possible. I had purchased a Masahi-san SLD 240mm gyuto before online and while I still have it, I'm not a big fan of it.
@@mikeh9949 I don’t have the luxury of going in and holding one for myself and where I live there is no place like that so I’ll have to try luck on what I think looks nice and comfortable and what I’m looking for
@@carsonmarbry4565 you won't be disappointed. When I got my Senko Gyuto, I had looked at Yu Kurosaki's Sasame which is also a clean finish like the Senko. The handle is a standard octagonal Was/japanese handle.
The Fujiwara is $779, not $230 sorry for the slip up! Also let us know down below which bunka you'd grab!
Personally I'd love to get the fujiwara bunka, shame you haven't got it available for purchase
@@joseh.caires8476 These are up on the site for purchase! sharpknifeshop.com/products/fujiwara-denka-santoku-165-mm
I hate you for putting the wrong price in the video. I immediately went to your website ready to get one, then I cried like a baby 🙂
And currently onsale at $742.88 as per the website….. If i didn’t already have the Santoku, I’d be very tempted.
I just about sh!t. I was about to buy 3 😂
I have worked in a sushi restaurant for a little over a year, and I have had my Yu Kurosaki SG2 Senko 165mm Bunka and it is a knife that makes me me hesitant to buy another knife because my expectations are so high. I can go multiple shifts, slicing hundreds of rolls, prep, slicing fish, negi... and this thing is still razor. It is very thin near the tip, has a perfect balance point and is extremely enjoyable to hold for long periods of time. My hands can get pretty grimey and slimey with salmon and other fish, and the handle on it does a great job and has never felt slippery in my hands. There are some sushi chefs who have held my knife and every single one of them is impressed, every. single. one. I bring 3 knives to work, a 240mm gyuto, a yanagi and my bunka, 90% of the time my bunka is in my hand and my yanagi is the other 10% slicing fish. A lot of people have struggles slicing nori maki and uramaki, but this knife is so thin and so sharp that it is light work. I can use about half of the blade if I have a fresh edge, and use a pull to push, fluid stroke and fly through rolls. A lot of people dip their knife in water and wipe in-between rolls, I can line up 5 rolls, wipe my knife with a damp rag and line up 5 rolls all next to each other and go from right to left without having to stop and wipe my knife. Anyway... if you are considering a bunka you really cannot go wrong with Yu Kurosakis SG2/R2.
Bunkas have become my favorite looking and feeling knife. This is the best bunka video I’ve been able to find after hours of looking
I am not in the market for a knife anymore but it is very satisfying watching you shop things with different knives! Thanks!
The Blazen looks amazing. I just find the whole series on the expensive side. But they are beautiful.
i was about to rush to your website for a $200 denka lol
I use a kiwi brand Bunka it works good and easy to keep sharp, I think I got it for like 6 dollars and I like it more than most of my knives, I am just a home cook and BBQ a few times a week but someday I will get a good hand made knife for sure. its just my wife would trip out if I spent 800 on a knife right now thanks for sharing your knives kick butt.👍
Denka for 230 $ yes please hehe :) Great video ! Best from Poland
I just got the Ryusen Fukaku-ryu from your shop (as a bundle wit the petty kife). And i also have the Shiro Kamo from your shop.
Both are perfect knifes, the Ryusen I use for fruit salads coz its stainless and the Shiro Kamo I use for most other food prepareimg next to my many other knifes.
And btw. great service, i ordered the Ryusen knifes at March 20 and today March 24 I got it here in Hamburg, Germany. Thank you very much.
Hi, I have a question about Makoto Kurosaki's knives from that cherry tsuchime line, are they actually hand forged by Makoto? From what I know Makoto is mostly a sharpener at Takefu, so I thought maybe Yu is forging the blades for his brother and Makoto does the finish and sharpening.
I have a Makoto same as that one. Thinking it's my favourite knife. Though not my best cutter it's an all around stellar product
Also about the zuiun handles, I have the petty from that line, and the handle is a little bit too thin for me, even though I have small hands. I love the blade but the handle is definitely something to watch out for if you have big hands or even medium sized hands
Agreed, the handle of the zuiuns are definitely thinner/narrower compared to a regular octagonal wa handle.
at some point can you go into detail about the blade's steal, (SG-2, ZDP 189, Aeogami super, white 1 and 2, and blue 1, and 2. I've seen you touch on them in the past, but a comparison of several different steals in the same video would be great. Many thanks
I have the Makoto one it’s pretty awesome for an all purpose knife
Great video!!
What knife makers uses a Chrysanthemum as part of their logo/ Kanji?
Good video
Can u plz do kiritsuke next.
I think I would want the senko line mainly because of the looks it beautiful
The Senko line is subtle and clean but beautiful. I have a Gyuto, nakiri and petty from that line.
@@mikeh9949 how do you like them I’m buying my first Japanese knives it’s a gyuto and petty from another company
@@carsonmarbry4565 I enjoy them, low maintenance being stainless steel and great to look at. I started with some Global knives before finding the more expensive Japanese handmade knives. They are considered a laser, so they are somewhat thin, but are fantastic none the less. I also have a Raijin bunka from Yu Kurosaki and tend to use that more often at this time.
If you're able to, I would suggest going into a store and holding one in person if possible. I had purchased a Masahi-san SLD 240mm gyuto before online and while I still have it, I'm not a big fan of it.
@@mikeh9949 I don’t have the luxury of going in and holding one for myself and where I live there is no place like that so I’ll have to try luck on what I think looks nice and comfortable and what I’m looking for
@@carsonmarbry4565 you won't be disappointed. When I got my Senko Gyuto, I had looked at Yu Kurosaki's Sasame which is also a clean finish like the Senko. The handle is a standard octagonal Was/japanese handle.
How do I buy one?
visit our website! sharpknifeshop.com and let us know if you have any questions through the chat feature on the website.
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