Gekko Cell 180mm San-Mai

Product description

This Bunka knife with a blade length of approximately 180 mm is a modern Japanese kitchen knife custom-made in Seki, Gifu Prefecture, a traditional center of knife making. At first glance, it appears modest and unobtrusive, but its construction and materials are designed with an emphasis on high functionality, durability and affordability without unnecessary compromises.

The blade has a three-layer san-mai construction, where a hard carbon core is sandwiched between two layers of stainless steel. This solution combines the excellent cutting performance of carbon steel with higher durability and easier maintenance. The SKS93 steel core provides high sharpness, good edge retention and very easy sharpening, which will be appreciated by both experienced users and those who are just starting out with carbon knives.

Thanks to the blade thickness of approximately 1.7 mm, the knife is light, easy to handle and easily penetrates ingredients without unnecessary resistance. The hardness of around HRC 61 corresponds to professional kitchen knives and represents a balanced compromise between sharpness, durability and long-term usability.

The handle is shaped to fit naturally in the hand and provide a secure grip for precise work. The magnolia wood used with a tan finish is a traditional material for Japanese knives, valued for its light weight, pleasant feel in the hand and good durability in everyday use.

Knife category

Knife category: Standard edition
Knife type: Cell (universal knife)
Country of origin: Made in Japan

This knife belongs to the category of standard-made Japanese knives, which are made in traditional knife-making areas of Japan in smaller series. It is not mass-produced, but a practical working knife designed with an emphasis on functionality, affordability and long-term use.

Knife specifications

• Knife type: Cell
• Total length: approx. 325 mm
• Blade length: approx. 180 mm
• Blade width at the heel: approx. 44 mm
• Blade thickness: approx. 1.7 mm
• Weight: approx. 110 g
• Hardness: approx. HRC 61
• Grinding: double-sided

Materials used

Blade
Core: SKS93 (carbon steel)
Casing: stainless steel
Construction: san-mai (three-layer construction)

Handle
Material: magnolia
Finish: burnt magnolia

Blade features

• High sharpness and good blade durability
• Easy grinding
• Thin and lightweight blade for smooth cutting
• San-mai construction for better durability and easier maintenance
• Suitable for precise work with vegetables, meat and fish

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.

To maintain sharpness, we recommend regular fine sharpening or grinding on water stones.

Warning – carbon steel knives

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

Always rinse, dry and store the knife in a dry place after use. A soft rubber designed for carbon steel can be used to clean the patina.

Notice

• Not dishwasher safe 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.
• This knife is very sharp. Handle with care and keep out of reach of children.