Bunka 165 burnt oak Akihito Fujiwara

Production: Japan, Miki
Brand: Okeya Hamonois - Akihito Fujiwara
Model: Bunka
Total length: 305 mm
Blade length: 165 mm
Blade finish: Kurouchi
Type of blade: double-edged
Steel: Aogami Blue Super
Hardness: 64 HRC

Okeya is a Japanese family-owned knife brand with a tradition dating back to 1927, when it was founded in Miki City, Hyōgo Prefecture. Originally specializing in the production of small traditional knives (kogatana), under the guidance of fourth-generation blacksmith Akihito Fujiwara, it expanded its range to include high-quality kitchen knives. Fujiwara continues the legacy of the family craft with a focus on precise handcrafting and modern design. The brand combines traditional techniques with advanced materials, offering knives made of stainless steels like Ginsan or VG‑10 as well as premium models made of Damascus steel.

JP Okeya Co., Ltd., Miki City, Hyogo Prefecture CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

Aogami-Super is one of the best Japanese carbon steels. Aogami Super belongs to the so-called "blue steels," which means it contains small amounts of chromium and molybdenum and high amounts of carbon and tungsten. It has a very fine structure, which allows for a very sharp and durable edge, but it is also capable of achieving high hardness without being brittle. Therefore, many knife enthusiasts rate Aogami Super as one of the best high-carbon steels in the world.
Kurouchi is a surface finish that is a byproduct of knife forging; it is also known as a blacksmith's scale. It is an oxide coating that forms on iron heated to a higher temperature. Kurouchi wears off slowly with use, especially in areas where the knife is most used and touched. It is therefore an excellent choice for those who want to see their knife age over time and appreciate knives with character. Kurouchi also provides a barrier against moisture, which can help slow down and prevent rust formation on the knife. The handle is made from charred oak wood in the typical octagonal shape.

Note: Delivered in original decorative packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe dry with a cloth. Regularly oil both the blade and the handle. Avoid the dishwasher, which can damage the edge. Steel with a higher carbon content offers greater sharpness, easier sharpening, but requires more care compared to stainless. The knife needs to be oiled regularly, preferably even before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil—preferably linseed or camellia oil. Regularly sharpen the knives on a whetstone, but remember that Japanese knives have a different blade angle and therefore require special and finer whetstones. Use a quality cutting board. Store knives in a dry place to prevent steel oxidation. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.