Kiritsuke Bunka 165 Akihito Fujiwara

Manufacture: Japan, Miki
Brand: Okeya Hamonois - Akihito Fujiwara
Model: Bunka
Blade Length: 165 mm
Blade Finish: Kurouchi
Blade Type: double-edged
Steel: Aogami Blue Super
Hardness: 64 HRC

Okeya is a Japanese family brand of knives with a tradition dating back to 1927 when it was founded in the city of Miki in Hyōgo Prefecture. Initially specializing in the production of small traditional knives (kogatana), it expanded its range under the guidance of the fourth-generation blacksmith Akihito Fujiwara to include high-quality kitchen knives. Fujiwara continues the legacy of the family craft with a focus on precise hand craftsmanship 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 from 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, allowing for a very sharp and durable edge, and can achieve 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 forms as a by-product of knife forging, also known as blacksmith scale. It is an oxide coating formed on iron heated to higher temperatures. Kurouchi slowly wears with use, especially in places where the knife is most used and touched. It is, therefore, a great choice for those who want to see their knife age over time and like knives with character. Kurouchi also provides a barrier against moisture, which can help slow and prevent the formation of rust on the knife.
The handle is made of walnut wood.

Note: Supplied in original decorated packaging.

To keep your Japanese knives in perfect condition, here are some must-haves: Wash knives by hand. Wipe them with a dry cloth. Regularly oil the blade and handle. Avoid using a dishwasher, as it can damage the edge. Carbon steel offers higher sharpness and is easier to sharpen, but it requires more care compared to stainless steel. The knife needs to be oiled continuously, preferably before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil—best is linseed or camellia oil. Regularly sharpen the knives on a whetstone, but remember that Japanese knives have a different edge angle and require special and finer stones. 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.