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Home | Deals | Trade In Yu Kurosaki 165mm Bunka HAP40 Gekko Oak Handle W/ Saya

Trade In Yu Kurosaki 165mm Bunka HAP40 Gekko Oak Handle W/ Saya

$233.25
$233.25
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in bunka in excellent condition without original packaging but with saya. This semi-stainless blade shows virtually no signs of use with the manufacturers lacquer still being in place. This narrower bunka will be agile akin to a large utility knife. 



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Semi-stainless

Reacts very slowly with regular use.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Bunka

A bunka is a Japanese multipurpose kitchen knife known for its angular kiritsuke-style tip. Its flat edge profile excels at push-cutting and chopping, while the sharp, pointed tip provides precision for detail work and piercing tasks. Versatile and agile, the bunka covers everyday prep from vegetables to proteins with a bit more tip control than a standard santoku.

Listed Length: 165mm
Total Length: 305mm
Edge Length: 160mm
Heel Height: 42mm
Spine Thickness: 2.5mm
Weight:
Orientation: Ambidextrous

Blade Type: Semi-Stainless Steel
Steel Type: HAP40
Steel Hardness (HRC):
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Oak

  • This is a semi-stainless steel knife made from thin, hard steel.
  • Semi-stainless steel knives can vary in corrosion resistance and can develop a light patina if they are neglected regularly.
  • Hand wash and dry immediately after use. Do not air dry or clean in the dishwasher.
  • Rust can form with repetitive long-exposure to moisture or debris. Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$52.87
$52.87
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$115.07
$115.07
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$127.51
$127.51
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$90.19
$90.19
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$96.41
$96.41
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$62.20
$62.20



HAP40

Carbon (C): 1.20–1.35% | Chromium (Cr): 3.7–4.7% | Molybdenum (Mo): 4.6–5.4% | Tungsten (W): 5.6–6.4% | Vanadium (V): 2.8–3.3% | Cobalt (Co): 7.5–8.5%

HAP40 is Hitachi’s PM high‑speed steel delivering extreme hardness (~64–67 HRC) and superb wear resistance with workable toughness. It takes and holds a very fine edge for a long time; best in thin, high‑performance kitchen knives and fine slicers where edge life is paramount.