Kikuichi’s Kokaji series are completely hand forged by skilled makers in Sakai. The Shirogami 2 core laminated with SK steel blade is beautify ground with a convex taper creating clean cuts. The Shirogami 2 blade steel takes a very clean, high polished edge and can easily be touched up. Each Kokaji knife is hand engraved and comes with a saya.

The 15cm bunka is the ultimate in kitchen utility. Not to big and not to small, the blade makes even contact with the cutting board for push cuts, but has a clean forward curvature to an ultra fine tip. The even convex blade profile makes for clean cuts and the Shirogami 2 edge makes those cuts even cleaner. The edge curvature allows long slices for proteins and controlled mincing. From flank steak to mushrooms to chives to parsley, the 15cm bunka has you covered.

Kikuichi was founded in 1267 originally making swords. Since Kikuichi’s inception, the name has been synonymous with quality. Each Kikuichi knife has been made to perform flawlessly in the kitchen. With a wide variety of designs and materials, Kikuichi has a knife that will fulfill your needs and exceed your exceptions.

Blade steel: Shirogami 2/White 2 carbon steel

Lamination: SK carbon steel

Handle: Magnolia wood with water buffalo horn ferrule, magnolia wood saya

Cutting edge length: 150mm

Spine thickness: 2.5mm

Blade height: 37mm

Handle length: 5”

Overall length: 11.25”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.