I already own the Kazan Arare Gyuto, and I wanted to try the Bunka. I have to say, it's just as outstanding as the Gyuto. I like the fit and finish a lot, and I like how substantial it is. The handle feels good in my hand. Because of the finish, I find that what I'm cutting doesn't adhere very much to the blade, which is appreciated. It came very sharp, and I didn't need to touch it up. It remains very sharp. I believe the keenness and edge retention are impressive. In addition, some things I am a bit surprised about but really appreciate about it: the amount of finesse that this knife has in that it moves very predictably through what I'm cutting with great control, and I can actually steer it, which I wouldn't expect because of the height of the blade. It's actually quite nimble. Also, I really appreciate how it feels beefy and substantial in my hand but still has finesse and control. All in all, a great design and a great knife. Kudos!
Kazan Arare by Shibata Bunka 170mm (6.7")
- Description
- Specifications
- Use & Care
The Kazan Arare SG2 by Shibata is part of an exciting new collection created in collaboration with Takayuki Shibata, maker of the renowned Shibata Koutetsu line. Combining high level craftsmanship with premium materials, this hand-forged gyutou delivers the performance and refined feel serious cooks look for in a Japanese chef knife.
The blade is forged from SG2 powdered stainless steel, known for excellent edge retention, toughness, and exceptional cutting performance. Each knife is forged by the same skilled blacksmith team in Takefu that also produces the Shibata Koutetsu knives. The blade is then sharpened, fitted, and finished by Shibata-san and his team in Fukuyama, ensuring excellent fit and finish.
The octagonal handle is crafted from ebony with a decorative Corian ring. Dense, durable, and naturally resistant to moisture and bacteria, ebony has long been favored for high-end Japanese knives for its durability, comfort and aesthetic.
We are proud to introduce the Kazan Arare collection—an exceptional new series built for cooks who appreciate precision, performance, and modern Japanese craftsmanship.
Why we love it: these beautiful knives perform like a $400 knife but at a much friendlier price.
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
| Handle material | Octagonal Oak Wa-handle |
| Blade length | 170 mm (6.4") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| Edge / Bevel | Double (50/50) |
| Blade height heel to spine | 45mm |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives