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Tsunehisa Ginsan Nashiji Bunka 165mm

$189.00 AUD

Specifications

Style: Bunka
Blade Length: 165mm
Overall Length: 314mm
Weight: 136g
Blade Height @ Heel: 43mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: Ginsan Core, Nashiji Soft Stainless Clad
Handle Material: Octagon Oak
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

Tsunehisa

Tsunehisa is a collaborative brand of makers from Sakai, Tosa, and other famous knifemaking regions of Japan. These knives draw on the expertise of each region in relation to their particular steel types. For example Tosa is known for their spectacular Ginsan, Sakai with carbon steels. The Tsunehisa brand represent exceptional value for money with fantastic fit and finish paired with the best knifemaking steels Japan has to offer.

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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.  

Customer Reviews

Based on 2 reviews
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Andrew
Great entry to Japanese knives

Great first knife for someone wanting to test the waters before spending the big $$s …. If you’re used to western knives it’s good to see if you enjoy a Japanese handle and style of knife.
Sharp out of the box and the steel is usually seen in more expensive knives.

S
Sam Pang
Perfect first Japanese knife

I took a long time to research into different metal compositions, styles and finishes of Japanese knives and whilst it was a toss up between a santoku or bunka, ultimately, the black friday deals got me. The bunka is a perfect do (mostly) everything knife and the Tsunehisa Ginsan Nashiji Bunka scratches every itch that I had previously for Japanese Knives. I've been finding any excuse to slice things!