Sakai Kikumori  - Nashiji Bunka 180mm
Sakai Kikumori  - Nashiji Bunka 180mm
Sakai Kikumori  - Nashiji Bunka 180mm
Sakai Kikumori  - Nashiji Bunka 180mm
Sakai Kikumori  - Nashiji Bunka 180mm
Sakai Kikumori  - Nashiji Bunka 180mm
Sakai Kikumori - Nashiji Bunka 180mm Sakai Kikumori

Sakai Kikumori - Nashiji Bunka 180mm

Regular price£255.00
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Whilst a little less popular but still similar in its uses to a Santoku or a Gyuto, the Bunka is a great all round kitchen knife and would be an excellent  alternative for someone looking for something a little different. A great choice for all manner of food prep jobs, from dicing meat to slicing veg and everything in between. The Bunka is particularly distinctive because of its pointed, kiritsuke tip, once resigned to use only be the head chef but now much more widely used, it’s a perfect addition for more detailed tasks and it looks great!

 This particular knife has one of our favourite finishes, the Nashiji or “Pear Skin” finish. Once a knife has been forged it can be finished with one of several levels of refinement, the Nashiji would technically be the second least refined finished but we love it! It’s had the black carbon deposits removed (which would be consistent with a Kurouchi finish) but not the rough texture you wouldn’t expect to see on the higher levels of finish. To add to the great finish this knife is also made with Blue#2 steel, a superb knife making steel which can really extend the time your edge will last between sharpening.




Specifications - Nashiji Bunka

  • Blade shape - Bunka
  • Maker - Sakai Kikumori
  • Blade construction - Stainless Clad san mai 
  • Steel - Blue #2 (Aogami) Carbon Steel
  • Handle - Natural oak 
  • Total length - 333mm
  • Blade length - 180mm
  • Blade height at heel - 55mm
  • Weight - 180g
  • HRC - 62
  • Blade Finish - Nashiji
  • Edge grind - 50/50
  • Thickness behind the edge - 0.35mm
  • Thickness of spine at heel - 3.45mm


Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.


A note on carbon steel Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!


And for many reasons – Never put your knives in the dishwasher


Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.

We ship Tuesday to Saturday using Royal Mail Tracked 24.

All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.

The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.

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  • We offset the carbon created by our business

We like to think

of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.

Community Cutlery Shop Ilkley

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