Hokiyama Ginga San-mai Silver steel 3 Bunka 170mm (6.7") Elongated Octagonal Walnut Handle - Knife-Life - Best Japanese Knife Store
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SKU: HY#77103-BU170SS3
5 3 3 reviews

Hokiyama Ginga San-mai Silver steel 3 Bunka 170mm (6.7") Elongated Octagonal Walnut Handle

Availability: In stock

This "no flashy" and naturally looking Bunka knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 170mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut.

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Figured Bunka
5
03/28/2022

A fantastic knife with a nice figure that is quite uncommon. Very sharp. Customer service is excellent.

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I recommend this knife
5
05/21/2022

Excellent knife that is extremely sharp and can handle a variety of tasks in the kitchen. Because of its extreme sharpness, it takes some time getting used to. It's a pleasure to work with once you realize that. It comes highly recommended.

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Love this Hokiyama Bunka knife
5
05/31/2022

Excellent knife, light and sharp, ideal for precision cutting. Quick enough to receive.

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This "no flashy" and naturally looking Bunka knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 170mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut perfectly matches with blade raw-finish pattern. Each knife is packed with traditional patterns in a premium Japanese authentic gift box. Fantastic sharpness, high corrosion resistance, and easy maintenance make the Hokiyama Ginga Bunka knife perfect for home "Everyday" cooking. And, of course, it is an excellent first knife for people who want to start using a Japanese knife.

Knife Type Bunka
Brand Hokiyama Cutlery
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 312/12.29
Blade Lenth (mm/inch) 170/6.7
Blade Height at Base/Heel (mm/inch) 43/1.7
Blade Thickness above heel (mm/inch) 2/0.08
Blade Thickness above tip (mm/inch) 2/0.08
Blade Steel / Core steel Silver steel 3
Blade Core Hardness 60-61HRC
Blade Construction / Structure San mai
Knife Handle Material Walnut
Handle Bolster No
Total Knife Weight (g/Oz) 123/4.34
Hand-sharpened Yes
Place of Origin Kochi Japan
Bunka knife is a general-purpose kitchen knife like Santoku but more aggressive-looking. Blade length usually between 150mm and 180mm. Bunka is a perfect knife for cutting, slicing, and chopping.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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