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    Toroku Sakai Gekka Ko-Bunka 150mm

    Toroku Sakai Gekka Ko-Bunka 150mm

    $165.00 CAD
    $165.00 CAD
    Sale Sold out
    $3 Shipping on orders over $100 within Canada.

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    About Toroku Sakai - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.

    Man, this knife feels so good to handle; perfectly balanced, as all things should be. A little extra steel in the handle gives it more weight than the average Japanese-style handle, but less so than the classic riveted, full-tang handle. The blade is thin and razor sharp, but relatively rugged and low maintenance, thanks to it being made from VG10 stainless steel.

    About the Shape -The Ko Bunka is a smaller version of a Bunka. Any guesses on what β€œKo” means in Japanese? You nailed it! It translates to β€œsmall.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.

    Shape Ko-Santoku
    Also know as? You could also call it a Ko-Bunka, Petty, depending on what part of Japan you are in.
    Blade Length 150 mm |
    Steel Type VG10 Stainless Steel with Stainless Steel Cladding
    Rockwell Hardness 60 - 62
    Edge/Bevel Double (50/50)
    Handle Hybrid Western/Japanese Handle -
    Made in Seki, Gifu, Japan
    Brand Toroku Sakai

    A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.

    Knife Care

    A NOTE ABOUT RUST

    Semi-stainless steel is a compromise between the edge retention of carbon steel
    and the rust resistance of stainless. This steel will rust if you let it. To avoid β€œbad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey β€œgood” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

    USEΒ Β 

    β€’ Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,Β  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.Β Β 

    β€’ Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,Β  granite or bamboo.Β 

    β€’ The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife toΒ move foods across the cutting board. Do not twist the edge or pry with the edge,Β this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a β€œtink”  sound on the cutting board, change what you are doing.Β Β 

    CLEANINGΒ Β 

    β€’ After use, wash the knife by hand with regular dish soap, rinse with hot waterΒ  and dry by hand immediately. Dishwashers are very bad for knives.Β Β 

    β€’ Wood handles may dry out over time and exposure to water. Simply treat themΒ  with some food safe mineral oil or beeswax.Β Β 

    β€’ If you see orange rust, remove it. The scrubby side of a sponge can do the trick.Β  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.Β Β 

    STORINGΒ Β 

    β€’ Protect the edge; for your safety and to avoid edge damage. A simple blade coverΒ  will do the trick if you keep knives in a drawer or travel case.Β 

    β€’ A convenient wall magnet made with wood is a great way to show off your knives.Β  Be sure to put it back spine first, then roll it onto the blade face. This will keep theΒ  edge from contacting the wood first.Β Β 

    β€’ The good-ol’ counter top block can keep knives at the ready and protected. So canΒ drawer inserts. Whatever the method, keep the edge from touching anything else.Β 

    Shipping and Returns

    We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

    We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

    *Konro Grills and some other larger items are excluded from the free shipping offer.

    How do I make a return on an online order?
    No worries, we've got you sorted. Head over toΒ https://knifewear.com/returnsΒ and follow the prompts.Β 

    Can I pick up my order CurbsideΒ /Β At the store?
    Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.Β 

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