Okeya Ginsan Bunka 165mm
The Okeya Ginsan Bunka 165mm is a versatile Japanese kitchen knife designed for cooks who want the performance of a fine Japanese blade combined with excellent durability and easy maintenance. The bunka profile features a slightly flatter edge and a distinctive pointed tip that excels at vegetable prep, slicing proteins, and detailed work on the cutting board. The compact size and tall blade give you excellent control while still providing plenty of knuckle clearance, making this a great everyday knife for both professional cooks and serious home chefs.
Okeya is a small father-and-son workshop located in Miki, Japan, known for producing highly functional kitchen knives at very attractive prices. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium Japanese stainless steel that takes a very fine edge while remaining tough, stain-resistant, and easy to sharpen. The blade is hammer forged and finished with a handsome tsuchime pattern that helps with food release and adds visual character. The knife is paired with a comfortable oak octagonal handle finished in burnt urushi lacquer, giving it a traditional Japanese look and excellent grip in both professional and home kitchens.
Care Instructions: Although Ginsan is a stainless steel, proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut frozen foods or bones. Sharpen using quality water stones to maintain the razor-sharp edge.Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Finish: Tsuchime
Cladding: Stainless
Core Steel: Ginsan (Silver #3) Stainless Steel
Edge Grind: Even (See Choil Photo)
Weight: 4.4 oz (126 g)
Edge Length: 166 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Oak Octagonal with Burnt Urushi Finish
The Okeya Ginsan Bunka 165mm is a versatile Japanese kitchen knife designed for cooks who want the performance of a fine Japanese blade combined with excellent durability and easy maintenance. The bunka profile features a slightly flatter edge and a distinctive pointed tip that excels at vegetable prep, slicing proteins, and detailed work on the cutting board. The compact size and tall blade give you excellent control while still providing plenty of knuckle clearance, making this a great everyday knife for both professional cooks and serious home chefs.
Okeya is a small father-and-son workshop located in Miki, Japan, known for producing highly functional kitchen knives at very attractive prices. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium Japanese stainless steel that takes a very fine edge while remaining tough, stain-resistant, and easy to sharpen. The blade is hammer forged and finished with a handsome tsuchime pattern that helps with food release and adds visual character. The knife is paired with a comfortable oak octagonal handle finished in burnt urushi lacquer, giving it a traditional Japanese look and excellent grip in both professional and home kitchens.
Care Instructions: Although Ginsan is a stainless steel, proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut frozen foods or bones. Sharpen using quality water stones to maintain the razor-sharp edge.
