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Myojin Riki  |  SKU: MJ-COSP-BU180

Myojin Cobalt Special COSP Bunka 180mm Ebony Handle

$8,091.00

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only
Detailed Specifications
Line Myojin Cobalt Special COSP
Profile Bunka
Bevel Type Double Bevel
Weight 131 g | 4.6 oz
Edge Length 169 mm | 6 21/32″
Heel Height 48 mm | 1 57/64″
Width @ Heel 2.1 mm | 5/64″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel COSP (Cobalt Special) | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Ukiba
Handle Octagonal Black Chacate
Region Tosa
Best for
  • First-timers
  • Pro chefs
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


The Cobalt Special (COSP) knives from Myojin Riki feature blades crafted from Cobalt Special steel, a high-end Japanese stainless steel known for superior edge retention, sharpness, and corrosion resistance. Enriched with carbon and chromium, it offers excellent durability. The addition of cobalt, molybdenum, and vanadium enhances its hardness and wear resistance, making it ideal for everyday use.

Pros Cons
  • Easy to look after
  • Excellent fit and finish
  • Thin behind the edge
  • More sharpening needed
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

Customer reviews

5.0
Based on 1 verified review
★★★★★Great value workhorse

A solid stainless steel workhorse and a great choice for the price. Nice finish, comfortable handle, rounded spine and choil, and it looks amazing

Karim H. · Verified Buyer

✓ Verified Purchase

Myojin Riki

Myojin Riki Seisakusho — Tosa's Sharpening Prodigy

Myojin Riki Seisakusho grew out of a forge in Susaki opened by Naohito Myojin's grandfather, who trained in Sakai; his father later established the sharpening workshop that carries the name today. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked steel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

“From Sakai-trained roots in Tosa — a father-son workshop where the grind is everything.”

Known for Exceptional grinding and sharpening, tanryusen (metal flow) finish
Instagram @tetsujin_labo Read more about Myojin Riki
Myojin Riki — Tosa
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Knife details

Profile: Bunka
Profile

Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and K-tip Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to the precision and control enabled by its length and flat edge profile. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
Composition

COSP (Cobalt Special) Element Composition

Compare with
    COSP (Cobalt Special)
    —
    16.0% 12.0% 8.0% 4.0% 0
    C
    1.05%
    Cr
    16.0%
    V
    0.25%
    Mo
    1.5%
    W
    0.25%
    Co
    2.5%
    C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum W — Tungsten Co — Cobalt
    Hardness 60–62 HRC
    555759616365+
    Steel
    COSP (Cobalt Special)
    Category
    Stainless
    Manufacturer
    Takefu Special Steel, Japan 🇯🇵
    Hardness
    60–62 HRC
    Steel

    COSP (Cobalt Special)

    • Manufacturer
      • Takefu Special Steel, Japan
    • Nature Stainless
    • Hardness60–62 HRC
    Takefu Special Steel's Cobalt Special steel, often referred to as Cobalt Steel, is a premium high-performance steel known for its exceptional edge retention and hardness. This steel incorporates a significant amount of cobalt in its composition, enhancing its wear resistance and strength. The addition of cobalt, along with other elements like carbon, chromium, and molybdenum, allows the steel to achieve a high level of hardness without compromising its toughness. Cobalt Special steel is designed to maintain a sharp edge for extended periods, even under rigorous use, making it highly valued for crafting high-end kitchen knives and cutting tools.
    Makers such as Mojin and Kurosaki have some excellent COSP offerings.
    Construction: Sanmai - Stainless Clad
    Construction

    Sanmai - Stainless Clad

    Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

    The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

    Finish: Ukiba
    Finish

    Ukiba

    Ukiba(浮き刃, floating edge) finish describes a very specific look where the blade is finished mostly in Migaki/brushed finish, and a band of hazy matt finish is applied right above the cladding line using sandblasting. The shiny core steel contrasts with the matt band on the cladding and highlight the edge. As the cladding lines are usually wavy, the edge would looks like it's floating above a cloud, which grant this finish the name Ukiba.

    Handle
    Handle

    Octagonal Black Chacate

    • Profile Octagonal WA
    • Material
      • Black Chacate

    An octagonal WA handle made from Black Chacate. The material is dark brown and can include yellow sapwood.

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    Our Locations

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    St Peters HQSt Peters, Sydney
    St Peters, Sydney

    St Peters

    HQ
    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 email us
    Mon–Fri 10am–4:30pm Closed weekends

    Enter via Bishop St. Limited parking — please find nearby street parking.

    Get directions
    Crows Nest Open WeekendsCrows Nest, Sydney
    Crows Nest, Sydney

    Crows Nest

    Open Weekends
    107 West St
    Crows Nest, NSW 2065
    (02) 8234 8848
    Mon, Tue, Thu, Fri, Sat, Sun 10am–6pm Closed Wed

    Right next to Ryo's Noodle.

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    Canberra KakumeiBraddon, Canberra
    Braddon, Canberra

    Canberra

    Kakumei
    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
    Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
    Get directions
    Prahran NewPrahran, Melbourne
    Prahran, Melbourne

    Prahran

    New
    Shop 1, 180 Commercial Rd
    Prahran, VIC 3181
    (03) 8199 9948
    Mon, Thu, Fri, Sat, Sun 10am–6pm Closed Tue & Wed

    Soft opening from Monday 27 July. Just opposite the Prahran Market!

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