• Bunka 190mm 'C' Grind Go Mai 1.2562
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – detail view
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – side profile
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – handle detail
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – blade close-up
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – view 6
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – view 7
  • Bunka 190mm 'C' Grind Go Mai 1.2562 – view 8
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Bunka 190mm "C" Grind Go Mai 1.2562

Bunka 190mm "C" Grind Go Mai 1.2562

By Tobias Hangler

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Tobias Hangler

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Eine weitere schöne Vollerlklinge von Tobias Hangler. Diesmal in Form einer 190mm Bunka. Ausgestattet mit einem „C“-Schliff für verbesserte Schneidleistung und Lebensmittelfreigabe. Die Messer von Tobias werden alle mit einer Performance-First-Perspektive geschmiedet. Mit einem Abschluss in Metallurgie zeichnet sich jedes Messer durch erstklassige Wärmebehandlung, Geometrie sowie Passform und Verarbeitung aus. Fragen Sie einfach Benjamin Kamon und er wird Ihnen sagen, dass das Wärmebehandlungsverfahren, das er für seine Messer anwendet, in Zusammenarbeit mit Tobias entwickelt wurde. Wie auch immer, genug von den Nerd-Sachen.

Die Klinge, geschwärzt und satiniert, sieht fantastisch aus. Drei Lagen deutscher Premium-Werkzeugstahl 1.2562 werden durch eine Nickelscheibe getrennt, die für einen markanten Kontrast sorgt. Beim Griff nach hinten finden wir eine sehr geschmackvolle stabilisierte Maserpappel, die in natürlichen Blau- und Cremetönen gefärbt wurde. Die Maser hat eine schöne Figur und ist voller Augen, es ist umwerfend!

Die mit 6 rostfreien Stiften befestigten Schalen haben Formen mit einem sehr ergonomischen Profil, die sich fantastisch in der Hand anfühlen, und die Vollerl-Konstruktion verleiht dem Messer ein sehr zufriedenstellendes Gewicht.

Ausgewogen für einen Zangengriff hat die Klinge ein reizvolles Kantenprofil, das Messer lässt sich gerne auf dem Schneidebrett verwenden. Wir sind sicher, dass jeder, der sich dieses Gerät schnappt, viele Jahre lang Freude daran haben wird, es zu benutzen.

Product Specification
  • Blade Type:
  • Edge Length: 190mm
  • Spine Heel: 3.07mm
  • Spine Mid: 3.05mm
  • Spine Tip (20mm before): 1.06mm
  • Blade Height: 54.14mm
  • Weight: 235g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: SchmiedeeisenSäuregeätzt (erzwungene Patina)Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Stabilised Poplar Burl
  • Handedness: Beidhändig

Blade type

Bunka

文化

A close cousin of the santoku, distinguished by its reverse-tanto tip — an angular k-tip where the spine drops sharply to meet a mostly flat edge. The flat profile excels at push cutting, and the aggressive tip gives back the fine point work a santoku's rounded nose gives up, making the bunka a versatile mid-length all-rounder with a distinctive silhouette.

The bunka's appeal is as much geometry as style: the angular tip is excellent for detail and scoring but asks for a little respect, since the point sits lower and sharper than on a curved blade. Performance otherwise tracks the santoku closely, so the choice between them usually comes down to tip preference and how the knife feels in the hand.

View full knife type guide →

Cutting edge steel

1.2562

High-alloy tungsten tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 80WCrV8)

1.2562 is a more heavily tungsten-alloyed German tool steel with approximately 0.80 percent carbon, 0.3 percent chromium, 1.85 percent tungsten, and a small vanadium addition. It sits at the high-W end of the conventional kitchen knife steels and produces an unusually wear-resistant edge for a non-PM, non-stainless carbon steel.

In a finished knife it runs at 63 HRC and behaves like a tougher, somewhat keener relative of 1.2442. Edge retention is meaningfully better than the simple carbons; toughness is good for the hardness; patina behaviour is conventional. The trade-off is sharpening: the W carbides are noticeable on softer stones, and the steel benefits from a vitrified or natural fine stone in finishing.

It is comparatively uncommon in finished kitchen knives but well regarded among makers who specifically want a high-tungsten European carbon. Among the makers Modern Cooking carries, Tobias Hangler and Dominik Filip work in 1.2562. Treat it as an enthusiast's choice.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Compound Grind

A category covering blades ground with more than one geometry stacked into a single cross-section — typically a convex (or flat) primary bevel at the very edge, with one or more hollows ground higher up the blade face to relieve material behind it. The aim is food release and reduced wedging: the hollow opens an air gap so dense produce breaks away from the blade instead of clinging to it, while the convex steel at the edge keeps the apex strong and the knife driving through the cut.

The named variations in the Modern Cooking catalogue differ in where the hollows sit, how many there are, and whether the two faces are ground alike:

S-Grind — a convex primary bevel at the edge with a hollow ground into both faces just above it. The symmetrical "S"-shaped cross-section is the classic food-release grind: relief above the edge, strength at the edge.

C-Grind — an asymmetric S-grind. Both faces keep the convex primary bevel, but only one face carries the hollow above it. The single-sided relief biases food release to one side, and is simpler to grind and to maintain than a full S.

B-Grind — a stacked twin-hollow grind: a tight, narrow hollow immediately above the edge, with a second, broader and wider hollow above that. The staged relief gives especially strong food release across the height of the blade.

S-Hook Grind — also called a hook, harpoon, or J grind. An S-grind taken to an extreme, with the hollow placed very close to the cutting edge. The aggressive near-edge relief gives outstanding food release, at the price of being the most maintenance-sensitive of the family.

Asymmetrical-B Grind — a B-grind in which the twin-hollow structure is carried on one face while the other is ground differently (or left without the upper hollow), off-setting the edge. It combines the staged food release of a B-grind with the handed, steering character of an asymmetric grind.

In every case the gain is food release and reduced drag, and the shared cost is sharpening: as the edge is thinned over the knife's life, maintenance eventually reaches the hollowed steel, which cannot be flattened on a stone the way a convex or flat bevel can. How soon that happens depends on how deeply the hollows are cut and how close to the edge they sit — exactly what separates a gentle S-grind from an aggressive S-hook. These are high-craft geometries, prized by makers and experienced users for their cutting feel, and best appreciated by a cook who maintains their own edges.

View full grind guide →

Handle construction

Full Tang

A construction in which the blade steel runs the full length and width of the handle, forming a flat core between two handle scales. The scales are fixed to either face of the tang with pins, rivets, or adhesive, and the tang's outline stays visible as a strip of steel around the top, bottom, and butt of the handle — often with the pin heads showing as a row down each side. It is the dominant construction in Western kitchen and outdoor knives.

Because the steel continues all the way to the butt, the handle is essentially the tang dressed in two scales, and the grip is ground and shaped from that sandwiched assembly as a whole. The extra steel carries weight and balance back toward the hand, giving the solid, blade-and-handle-as-one feel that defines the style, and it leaves the edge of the tang on show as part of the knife's line.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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