Enso Blue Carbon 6.5" Bunka Knife
Specs
Item number: 29401
- DNDevon N.Verified BuyerRated 5 out of 5 stars2 days agoFirst "good" Knife
I grabbed this Bunka after some extensive research on what would be a "good" all around knife for at home cooking. I was a cook in and out of kitchens in my early 20s and have remained the main cook at home my whole life. I can't believe it took me this long to dive into the world of knives but im glad I started with this one. Sharp out of the box and weighted perfectly. I did throw it on a 6000 grit stone and leather lap for that extra bit of edge spice and couldn't be happier. This knife will absolutely serve as a foundation for many more knives to compliment it.
CACutlery and More22 seconds agoWe're really glad you found the perfect starting point with the Enso Blue Carbon 6.5" Bunka! It sounds like your research paid off, and we love that it came sharp out of the box with that perfect weight you were looking for. Thanks for sharing your photo and your review!
- AHAndrew H.Verified BuyerRated 5 out of 5 stars1 week agoLove a bunka
Great bunka
- AHAndrew H.Verified BuyerRated 5 out of 5 stars2 weeks agoGreat!
Bunka knives are always great. Love the design
- PDPhillip D.Verified BuyerRated 4 out of 5 stars4 months agoGood knife for the cost.
This knife bears a strong resemblance to the Hatsukokoro Kurogane knives that sell for about the same price.
Upon initial inspection, I found two things that could have been done better. The secondary bevel was ground evenly except the last quarter inch near the heel. Also, the lacquer looks like it was applied with a mop. It was very thick and unevenly applied.
The first things I cut was some tomatoes, onions, carrots, celery, and minced garlic. The knife cut these products almost effortlessly.
Then came the Cosmic Crisp apple. This is where the knife failed. It took an insane amount of force to cut through the apple. Fearing I may have dulled the blade, I cut a few more tomatoes. This knife still sliced tomatoes with just the weight of the blade. This leads me to believe that either the geometry isn’t great or the thick lacquer is causing a lot of drag.
I could have returned this knife but decided to keep it for learning, I’ve removed most of the lacquer. I plan on sharpening the blade to see what results I get. If I’m still having wedging issues I’ll thin the primary bevel.
If you already have a good selection of knives to choose from this knife may be for you. If you’re getting your first or second knife around the cost of this one you’d be better served waiting for a Zuma to go on sale. Those knives are almost as good as my Yoshikane at a fraction of the price.
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