Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high quality materials, in this case Ginsan, or Silver 3, steel. The core steel is hardened to 61 HRC. The G3 inner core (hagane) is then covered with a layer of softer steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime hammered finish which is actually more visual than textural.
The knife is fairly light for its size and has a moderate spine thickness, which stays fairly consistent all the way to the beginning of the reverse tanto tip. It has an average edge out of the box so we recommend a trip to your favorite stones to perfect its cutting abilities. When you do you will be very pleased with how sharp this steel can get. The stiff blade is very agile and easy to use as a rocker or push cutter. The reverse tanto tip affords the user an ability to take on delicate tasks like garnish preparation and other intricate cuts.
The bunka is gaining in popularity in the West for good reason. This knife is a great way to experience the blade style in an easy to maintain and affordable package. It comes with a traditional octagonal walnut handle with a black pakka wood ferrule.
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