Kyohei Shindo Blue 2 Bunka 165mm - EbonyKyohei Shindo Blue 2 Bunka 165mm - EbonyKyohei Shindo Blue 2 Bunka 165mm - EbonyKyohei Shindo Blue 2 Bunka 165mm - EbonyKyohei Shindo Blue 2 Bunka 165mm - EbonyKyohei Shindo Blue 2 Bunka 165mm - Ebony
Kyohei Shindo Blue 2 Bunka 165mm - Ebony
Kyohei Shindo Blue 2 Bunka 165mm - Ebony
Kyohei Shindo Blue 2 Bunka 165mm - Ebony
Kyohei Shindo Blue 2 Bunka 165mm - Ebony
Kyohei Shindo Blue 2 Bunka 165mm - Ebony
Kyohei Shindo Blue 2 Bunka 165mm - Ebony
★★★★★ ★★★★★ 4.67 3 reviews

Kyohei Shindo Blue 2 Bunka 165mm - Ebony

$147.00
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Kyohei Shindo Blue 2 Bunka 165mm - Ebony
$147.00
★★★★★ ★★★★★ 4.67 (3)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core Carbon Clad, Kurouchi Finish
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Bunka
Blade Material
Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material
Octagon Ebony
Bevel
Double Bevel
Edge Length
165mm
Overall Length
265mm
Spine Thickness Heel/Mid
1.9mm @ Mid
Blade Height @ Heel
46mm
gWeight
83g

An In Depth Look

Blade Type
Blade Type

The Bunka is your small/medium sized prep solution. If you prefer a slightly shorter blade length but still need to prep veggies and smaller cuts of meat, this is your stop. The angled "K-Tip" allows for finer tip work and can be used to sweep ingredients across the board so you don't dull your edge.

Steel Type
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Artisan Crafter with Traditional Techniques

Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan, the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools, and their stories, into the hands of cooks who appreciate the difference.
Shop Artisan Crafter with Traditional Techniques →

Customer Reviews

4.67
★★★★★ ★★★★★
Based on 3 verified reviews
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Customer Reviews

Based on 3 reviews
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33%
(1)
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g
george elzouki
Excellent

Loved it

M
Ming Loo
Great Bunka as well known

Awesome laser like grind by Shindo san as known. Handle feels premium for a rustic kurouchi theme but not out of place. Cuts thru anything effortlessly with great enjoyment but just be mindful that it's a bit fragile so avoid any rough treatment.

V
VIET THANG NGUYEN
Best for its price

Fantastic cutter as expected from Kyohei Shindo, extremely thin behind the cutting edge. Easily best for its price range by a wide margin.
Chefs edge's handle is pretty and has a premium look but personally feels quite heavy as the balance of the knife is not near the tang-blade connection (which I prefer) but rather handle-tang connection. Great knife all around.