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Okeya Ginsan Bunka 165mm - Ebony

$148.00 USD $133.00 USD

Specifications

Style: Bunka
Blade Length: 165mm
Overall Length: 310mm
Weight: 120g
Blade Height @ Heel: 46mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: Ginsan Stainless Steel
Handle Material: Octagon Ebony
HRC: ~61

 

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Blade Type

The Bunka knife, a versatile and traditional Japanese kitchen tool, features a distinctive, angular tip and a wide blade. It's designed for precision tasks like slicing, dicing, and chopping. Ideal for handling vegetables, meat, and fish, the Bunka is a multifunctional knife celebrated for its utility and unique aesthetic.

Steel Type

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.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Okeya

Okeya knives are crafted by a Father and Son team in Miki City, Hyogo. The Ginsan (Silver 3, GIN3) Stainless Steel series of knives are incredible value for money, perhaps the best we offer. All stainless, with a unique Tsuchime (hammered) finish, they are hardened to HRC61 and hold a great edge without being brittle, whilst being very light and nimble. The grinds are thin behind the edge but come to have a 2mm thick spine.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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