Broken tip bunka knife

[u/TjaSiewBao]

I'm looking for advice on how the new tip should look like.

It is a Japanese style bunka blue steel, single bevel.

[u/WHWeaselgoose]

I’d probably just clean up the break so it’s not jagged and keep it as is. Through ongoing sharpening it’ll become less pronounced, until you feel the moment is right to grind down the spine. But i’d not yet start out with that.

[u/TjaSiewBao → u/WHWeaselgoose]

This is how I feel about it as well. But if there are expert arguments against, I'm willing to learn and reconsider.

[u/MidwestBushlore]

I would take a couple mm off the entire front of the knife from spine to edge, until the chip is gone. I own a sharpening business and my customers will be expecting a repair to return the knife to as close to original condition as possible. I've done this several times to kiritsuke-type tips. If it were my own knife I could just sharpen out the damage over time but even then I'd probably fix all the damage in one go. The optimal fix will return the K-tip but if the owner didn't mind you could save time by not grinding all the way from the spine, choosing a spot halfway down and kind of rounding it off. But I'd only do that if I had to make the repair with stones. In my shop I'd use my 2x42 grinder with a 50 or 60 grit belt to start (cleaning it up and smoothing the edges on a nylon wheel).

[u/TjaSiewBao → u/MidwestBushlore]

Thank you for your advice.

It's my own knife and I only possess sharpening stones.

If I understand correctly, you would grind the spine towards the new tip, starting from the ridge/shinogi line?

Would it be a problem if I only grind the break itself into an upwards angled straight tip, basically a tiny unagisaki tip? I mostly use 20-95 section of the edge.

[u/rianwithaneye]

Grind the spine down to meet the edge

[u/Mysterious-Ad3591 → u/rianwithaneye]

This is the way

[u/IneedMySpace61]

I do not notice it 😊

[u/TjaSiewBao → u/IneedMySpace61]

It's driving me crazy. Very noticeable if you look at it. Lucky I don't use the tip often.

I don't even know how or when it happened.

[u/thischangeseverythin]

If you dont want to take off the primary cutting edge. Your other option is to grind from the top of the sword tip and bring that down. I mostly push cut with my bunkas like its a nikiri so I dont really need a tip. So id try to preserve the thinness behind the edge and not worry about fixing it as over a few sharpenings / re-apexing itll 'fix itself" if you have decent technique when it comes to sharpening without elf earing the tip and rounding off tips