Okeya Ginsan Bunka 165mm - Ebony Turquoise
Okeya Ginsan Bunka 165mm - Ebony Turquoise
Okeya Ginsan Bunka 165mm - Ebony Turquoise
Okeya Ginsan Bunka 165mm - Ebony Turquoise
Okeya Ginsan Bunka 165mm - Ebony Turquoise
Okeya Ginsan Bunka 165mm - Ebony Turquoise
Okeya Ginsan Bunka 165mm - Ebony Turquoise
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Okeya Ginsan Bunka 165mm - Ebony Turquoise

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Okeya Ginsan Bunka 165mm - Ebony Turquoise
£116.00
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Knife Specifications

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

Steel
Ginsan Stainless Steel Core, Stainless Tsuchime Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Demanding
5 / 5
How to care for this steel
Style
Bunka
Blade Material
Ginsan Stainless Steel Core, Stainless Tsuchime Clad
Handle Material
Octagon Ebony & Turquoise
Bevel
Double Bevel
Edge Length
165mm
Overall Length
310mm
Spine Thickness Heel/Mid
2mm @ Mid
Blade Height @ Heel
46mm
gWeight
150g

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 Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

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.

Okeya

Okeya
Knife maker Okeya crafts his blades in the town of Miki. Okeya-san's grandfather began making what's known in Japanese as "kogatana", small, versatile knives designed for everyday tasks.

These days, Okeya-san produces chef's knives as well. Now in his mid-40s, he's recently been joined by his son at the workshop. Their ambition is to keep growing the business, which is why they're planning to add more kitchen knives to the lineup, including gyutos, santokus, and nakiris.

The blades are roll-forged and then lightly hammered before heat treatment, giving them their characteristic appearance. The Fujiwara family specializes in so-called ko-gatana knives (small single-bevel blades), so they tend to forge smaller pieces like ko deba and kaisaki knives. The father still focuses on those traditional styles, while Akihito Fujiwara (his son) has set up his own workshop next door, where he grinds and sharpens double-bevel knives.
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