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JCK Original Kagayaki CarboNext Series KC-11 Bunka/Kiritsuke 175mm (6.8 inch)

Availability: Normally ships the same day

During 2020, we have been working closely with Mr. Gotoh and his Craftsman Team. Today, we are excited to introduce and start selling our new CarboNext Bunka/Kiritsuke knife. 

Maintaining the same of high quality finishing and manufacturing standards established by our existing CarboNext line, our stylish new Bunka/Kiritsuke blade comes with a polished blade spine and tip, creating a nice visual accent and providing extra comfort when holding the knife in a pinch grip

Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call "CarboNext". Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61. The knife features superb fit and finish, full tang construction and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance. Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

About the Regular Version and ES Version:

Both the Regular Version and ES Version are hand sharpened by skilful, experienced Master Craftsmen. Here we explain the characteristics and differences between the Regular Version and ES Version:

The Regular Version has a relatively obtuse edge angle that provides adequate sharpness and good cutting performance 'out-of-the-box', allowing you to use your knife straight away without having to sharpen it. One of the benefits of choosing the Regular Version is that you can re-sharpen it yourself and create a final edge that is perfectly suited to you own specific requirements and preferences. Experienced users and knife enthusiasts will already understand the significant benefits that are offered by taking this approach.

The ES Version has much steeper edge angle and thinner edge; This provides superb sharpness and outstanding cutting performance, but the edge is not quite as robust as the Regular Version. Many of our customers requested these fully sharpened knife edges when they started to use their knives. We thoroughly recommend purchasing the ES Version and we are confident that it will meet your needs.

    Knife Model: JCK Original Kagayaki CarboNext Series Bunka/Kiritsuke

    Blade Material:  CarboNext (Next generation of Carbon Tool Steel material)

    Rockwell Hardness (HRc): 59 to 61

    Blade Grind and Edge Shape: Double Bevel Edge 70/30

    Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

    Saya Included: No.


    Bunka/Kiritsuke 175mm (6.8")
    Cutting edge length: 175mm (6.8")
    Total Length: 295mm (11.6")
    Blade Thickness: 2.2mm (0.08")
    Blade Width: 46mm (1.8")
    Handle Length: 115mm (4.5")
    Total Weight: 180g (6.3oz)



    Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:

    • Petty + US$6
    • Santoku, Bunka, Kiritsuke, Gyuto + $10

    Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.

    For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

    However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

    Information About The Care & Maintenance of CarboNext Knives
    While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion. 

    We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.



    This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust. 

    • Please do not put the knife in the dishwasher machine for cleaning.
    • Please do not leave the knife in water or wet condition for long time.
    • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
    • This is an extremely sharp knife. Please use special cares in using and storing it.
    • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
    • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
    • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
    Story Section

    JCK Original Kagayaki Brand Concept

    We believe knives that claim to be "best-quality" and "practical" must offer great cutting performance, great edge retention and adequate strength, whilst also being easy to maintain and sharpen. They should also be functional, be beautiful and be well made, with good fit and finish. All of these elements are important to serious users and professionals, who demand and need highly practical, professional-quality knives. JCK Original Kagayaki knives were specifically developed to meet these requirements.
    Story Section

    Kagayaki Craftsmanship

    JCK Original Kagayaki knives are handcrafted by a team of special craftsman, using traditional handcrafting methods that have been handed down by many generations of experienced, skillful craftsmen in Seki City, the Japanese knife making capital that has been known as "The City of Blades" since the Muromachi era (1338-1573). Motivated by their passion and true craftsman’s spirit, they are determined and proud to carry on the Seki tradition of producing high-quality knives.
    Story Section

    The 'Essential Ingredients' of Best-Quality Knives: 水砥 (Mizu-to) "Whetstone Grinding and Sharpening"

    To ensure an optimum balance of high cutting performance, edge retention and strength, the blade is ground to have a thin, convex cross section and a fine edge. The blades are manually ground on a large wet grindstone; a process that requires the sensitive touch and skill of an experienced craftsman. By rapidly pivoting his hands up and down while grinding, the craftsman creates a slightly convex blade with a thin edge. It takes years of experience, dedication, passion and spirit to grind and sharpen top-quality, practical knife blades.
    Story Section

    The 'Essential Ingredients' of Best-Quality Knives: 歪取り (Hizumi-Tori) "Blade Straightening"

    After the heat treatment, grinding and sharpening processes, the Master Craftsman pays extra attention to straightening the blades. This hammering process might seem simple, but it requires an experienced craftsperson with sharp senses. Blade straightening aids efficiency and precision during the next manufacturing processes, so it is very important. This manual work is time-consuming, delicate and difficult, but it is essential for the production of top-quality, practical knives.
    Story Section

    Kagayaki Craftsman’s Story: The Inspiration for CarboNext Knives

    Question: Why did the Kagayaki Craftsman Team develop the CarboNext Knife Series?

    From the customer’s viewpoint, Carbon steel knives can offer great sharpness, edge retention and ease of resharpening. However, Carbon steel knives can also discolor and rust easily, so they require regular care and maintenance.

    From the craftsman’s viewpoint,  Carbon steel materials are difficult to handle during the manufacturing process and require additional care and maintenance to be kept in good condition.

    The Kagayaki Craftsman Team has always sought to make the most practical and efficient knives, which meet the needs of professionals. CarboNext steel was selected to meet these requirements and considerations. CarboNext steel knives provide the same high levels of sharpness, edge retention and ease of resharpening that common Carbon steel knives provide, however, CarboNext knives offer better rust resistance and are easier to maintain.

    Customer Reviews
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    Filter Reviews:
      Matej S.
      United States United States
      I recommend this product

      Kagayaki KC 11 Bunka/ Kiritsuke

      Excellent knife that is extremely sharp and is capable of handling a variety of jobs in one’s kitchen. It takes couple of times getting used to, because of its tremendous sharpness. Once you realize that, it’s a pleasure to work with. Highly recommended. Matej

      Raymond C.
      United States United States
      I recommend this product

      My 1st Made in Japan Knife

      The knife is super sharp ! The handle feels great. Excellent workmanship and fast delivery directly from Japan. Based on my experience with this knife, I placed a 2nd order and got another knife from them.

      JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series KC-11 Bunka/Kiritsuke 175mm (6.8 inch) Review
      Dan-Ivar J.
      Sweden Sweden
      I recommend this product

      Great experience

      Bought it as a gift for my daughter so haven't really tried it. Of course I had to pick it up and get the feel of it. Sharp and beautiful made. Very priceworthy!

      Tim Y.
      Ireland Ireland
      I recommend this product

      JCK Original Kagayaki CarboNext Series KC-11 Bunka/Kiritsuke 175mm (6.8 inch)

      Very nice knife, light and sharp, good for precision cut. Quick enought to receive.

      Russell L.
      United States United States
      I recommend this product

      JCK original

      The experience was flawless and the product arrived super fast. The product arrived as described. I look forward to purchasing additional products in the future.

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