Bunka Masahiro MC-80 (10303)
Bunka Masahiro MC-80 (10303) Bunka Masahiro MC-80 (10303) Bunka Masahiro MC-80 (10303) Bunka Masahiro MC-80 (10303) Bunka Masahiro MC-80 (10303) Bunka Masahiro MC-80 (10303) Bunka Masahiro MC-80 (10303)

Bunka Masahiro MC-80 (10303)

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Handle: Wooden
Blade lenght: 16.5cm
Blade material: Steel
Usage: Universal
Weight: 128,00 g
Producer: Masahiro

Practical and versatile bunka. Handles meat, fish and vegetables. San Mai blade with hard cutting core made of high carbon White 2 steel. Outer layers of anti-corrosion steel. Just treat the edge with camellia oil.

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98,00 €s DPH
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Product detail

MASAHIRO, a major Japanese knife manufacturer, completes the densely described list of brands based in the capital of knives, Seki. In addition to the huge scope of its production, Masahiro is known for its own high-quality steel MBS-26 or asymmetric blade . At most, we were fascinated by an inconspicuous knife in his offer. It is today so popular Bunka in a minimalist design.

With its 165mm, this bunka falls into the category of santoku and nakiri knives, with which it competes a bit in terms of function. Her sparring partners are vegetables, smaller portions of meat and fish. The San Mai blade has a White 2 carbon steel core. No, it's not well known also known as Yasuki or White paper steel from Hitachi Metals. It is a competitor from Takefu Special Steel Co. The composition of both steels is quite similar. This "white two" is claimed to be 60 HRC in the bunka. For the followers of Mendeleev's table of elements, we present its composition: C 0.95 - 1.05, Cr 0.20 - 0.50, Mn 0.50, Ni 0.70 - 1.30, Si 0.35. As you can see, steel has few legates, which you will definitely appreciate when grinding it. To save the work of easy Europeans, the outer layers are made of SUS 410L stainless steel. So the oil will only meet the symmetrical "V" edge. The blade has a sandblasted fake hamono, but in our opinion, this aesthetic accessory is unnecessary in this particular case. Overall, the knife looks simple and fresh and does not ask for any "improvements". On the contrary, the engraved kanji characters of the manufacturer's name and the type of knife are a pleasant revival.

The knife is a half tang construction. The absence of the ferrule hits him very well and the usually damned rivets are nicely "friends" with a dark wooden handle / pakkawood /. In addition, for this price category, they are embedded nicely in the body of the oval handle. If we were to characterize this knife in one sentence so it is a nice and efficient worker with an excellent price / performance ratio.

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About producer


MASAHIRO is one of the largest Japanese companies in the field of professional kitchen knives and cutting equipment in the meat processing industry. Its share in the Japanese market is up to 80%. This giant in its field uses its own steel MBS-26. It is a very high-quality anti-corrosion steel with a high proportion of carbon /0.85 – 0.95%/. To achieve the best properties, MBS-26 is processed in three thermal processes, including so-called sub-zero treating using cryo chambers. The result is not only hard /HRC 58-59/, but also tough steel that does not require any maintenance.

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