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Home | Japanese Kitchen Knives | Sakai Kikumori 165mm Bunka OHS-SG II Damascus Ho Octagonal

Sakai Kikumori 165mm Bunka OHS-SG II Damascus Ho Octagonal

Name: Sakai Kikumori 165mm Bunka OHS-SG II Damascus Ho Octagonal
Brand: Sakai Kikumori
SKU: OHS-1600
Price: 756.94 AUD
Availability: InStock

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Product Description

This uniquely patterned damascus series from Sakai Kikumori is made with stainless cladding and an SG2 powder metal core, with an octagonal ho wood handle and water buffalo horn ferrule. They are ground thin behind the edge for smooth cutting.

SG2 is a fine grained stainless powder metal with a good blend of toughness and great edge life. It takes a very fine edge easily for a stainless steel of its hardness, works well at very fine finishes and is known for holding its peak sharpness for a good length of time.

These are a great introduction to Japanese knives for those who can follow a few guidelines, and an ideal workhorse for a busy professional or home cook who needs a stainless knife with a long edge life.

Sakai Kikumori was started in 1926 and draws on Sakai’s 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai’s best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.

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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.

Stainless Steel

Non-reactive blade.

Wide Kireba Bevel

Smooth, robust 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.

Specifications

Total Length: 307mm
Edge Length: 166mm
Heel Height: 50mm
Spine Thickness: 1.7mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: SG2 (R2)
Steel Hardness (HRC): 61-62
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ho Wood

Care Guide

This is a stainless steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
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, cheap plastics or metal cutting boards.

About Sakai Kikumori

Sakai, Osaka, Japan

Sakai Kikumori is a distinguished Japanese knife brand established in 1926 by Kawamura Hamono Co., Ltd., located in Sakai City, Osaka Prefecture—a region renowned for its 600-year-old blade-making tradition. Rather than manufacturing knives in-house, Sakai Kikumori collaborates with some of Sakai’s most skilled blacksmiths and sharpeners to produce high-quality kitchen knives. This collaborative approach ensures a diverse and refined selection of knives that honor Sakai’s legacy of craftsmanship.

See All Sakai Kikumori

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

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.