Gekko Bunka 165mm Hon-warikomi Aogami no. 2 Kasumi

Product description

This Bunka knife with a blade length of approximately 165 mm is a one-of-a-kind, completely handmade Japanese knife, made entirely in Japan. It is an original piece, not mass-produced, and is intended for users looking for an authentic Japanese knife with an emphasis on performance, craftsmanship, and long-term usability.

The blade has a three-layer san-mai construction, where a core of Aogami No. 2 carbon steel is sandwiched between layers of stainless steel. This combination combines the high sharpness and ease of sharpening of carbon steel with better stability and partially reduced maintenance requirements. Unlike conventional san-mai blades, this blade has been thoroughly hammered, which increases the toughness of the material and allows for greater sharpness while maintaining strength.

Aogami No. 2 (Blue Paper Steel #2) is one of the most widely used carbon steels in professional Japanese kitchens. It is characterized by high hardness, very fine edge structure and extremely easy sharpening. The blade is designed to offer a fast, clean and controlled cut, which is characteristic of high-quality hand-forged Japanese knives.

The handle is handmade from solid chestnut wood , which is a traditional material for working Japanese knives. Chestnut is naturally moisture resistant, light and pleasant to the hand. The fine workmanship of the handle contributes to the low weight of the entire knife and supports precise control when cutting without unnecessary fatigue.

Knife category

Knife category: One-of-a-kind
Knife type: Cell (universal knife)
Country of origin: Made in Japan

This knife falls into the category of one-of-a-kind – handmade Japanese knives that are not part of regular mass production. Each piece is an original made in limited quantities or as a single specimen, intended for actual use, not just as a collector's item.

Knife specifications

Knife type: Cell
Total length: approx. 310 mm
Blade length: approx. 165 mm
Blade width at the heel: approx. 45 mm
Blade thickness: approx. 2.0 mm
Weight: approx. 104 g
Grinding: double-sided (for right- and left-handed people)

Materials used

Blade
Core: Aogami No. 2 (Blue Paper Steel #2, carbon steel)
Casing: stainless steel
Construction: san-mai (three-layer construction)
Surface finish: polished

Handle
Material: chestnut wood
Production: handmade

Blade features

• Very high sharpness and clean cut
• Easy and fast grinding
• Three-layer san-mai construction with beating
• Good combination of performance and toughness
• Lightweight and easy to handle blade

Recommendations for new knives

Even though new knives are sharp, you will not know their true sharpness until you sharpen them on a whetstone for the first time. For maximum performance and cutting feel, we recommend that you first sharpen your new knife gently on a water stone.

If you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.

Knife maintenance recommendations

To maintain a long service life and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly and storing it in a dry place.

Avoid the dishwasher, prolonged contact with water or acidic foods - these can damage the blade and handle.

For carbon steel knives, it is a good idea to treat the blade with a thin layer of mineral or camellia oil from time to time.

Warning – carbon steel knives

Carbon steel knives are not stainless steel. The blade may darken over time, develop a patina, or rust slightly if not cared for properly. These changes are natural, do not negatively affect the functionality of the knife, and the patina partially protects the blade.

Always rinse, dry and store the knife in a dry place after use. To remove the patina, we recommend a soft rubber designed for cleaning carbon steel.

Notice

Not suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.

Do not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.

Avoid cutting on hard surfaces such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.