Kyūsakichi 190mm Bunka
Blade Length: 190mm
Overall Length: 340mm
Weight: 146g
Construction: San-mai (soft iron cladding over high-carbon core)
Core Steel: Blue #2 (Aogami #2) – reactive carbon steel
Handle: Magnolia wood with resin ferrule
Finish: Kurouchi (blacksmith’s finish)
Origin: Sakai, Japan
Edge: Double bevel
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Description
This Kyūsakichi 190mm Bunka brings a touch more reach and heft to the already versatile bunka profile. With its pronounced kiritsuke-style tip and generous flat spot, it’s equally at home breaking down proteins, tackling soft vegetables, or executing precise tip work.
The Aogami #2 carbon steel core offers exceptional edge retention compared to White steel, holding a razor edge through extended prep sessions while still being relatively easy to sharpen. The kurouchi finish protects the cladding from oxidation and adds a rustic, forged aesthetic that speaks to its handcraft origins in Sakai.
At 146g, this blade balances lightness with just enough forward weight for confident chopping and push-cutting. The traditional magnolia handle keeps it nimble in hand and comfortable in long use.
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Care Instructions
Hand-wash and dry immediately after use
Avoid prolonged contact with moisture or acidic foods
Touch up regularly with a honing rod or whetstone to maintain peak performance
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OKM Note: If the 160mm Funayuki is your scalpel, this 190mm Bunka is your chef’s sword — more reach, more versatility, and the same precise cutting feel that Kyūsakichi delivers in every blade.
