OUL SLD Nashiji Bunka Knife 170mm (6.7") – Walnut Handle

Board Clearance Meets Precision Tip Work: The Bunka Advantage

While standard Santokus feature a rounded "sheep's foot" tip that limits intricate work, the OUL SLD Nashiji Bunka Knife 170 mm integrates an aggressive, angled reverse-tanto ("K-tip"). Measuring 170 mm (6.7") along the cutting edge, this knife delivers the versatile chopping power of a chef's knife alongside surgical tip agility.

The low-drag tip sits close to the cutting surface, allowing you to score shallots, dice garlic, flute mushrooms, and trim delicate proteins without having to lift your elbow or hyperextend your wrist. Paired with a tall blade face that provides ample knuckle clearance, this Bunka transitions effortlessly from vertical tap-chopping to fluid horizontal slicing.

Hitachi SLD Core: Die-Steel Durability with Semi-Stainless Ease

At the cutting edge is Japanese SLD Steel, hardened to 61–62 HRC. Developed originally as an industrial cold-work die steel for shearing through high-strength metals, SLD brings exceptional endurance to kitchen cutlery:

• Extended Wear Resistance: Alloyed with ~1.5% carbon and fortified with molybdenum and vanadium, SLD retains an aggressive, toothy slicing apex significantly longer than conventional cutlery stainless steels.
• Semi-Stainless Convenience: Formulated with 11% to 13% chromium, SLD resides in the ideal "semi-stainless" performance tier. It offers the crisp whetstone sharpening feedback and clean deburring of high-carbon steel without high rust reactivity. It resists rapid oxidation, acidic staining from onions or citrus, and pitting during prep. A quick wipe with a dry cloth keeps the edge in optimal condition.

Textured Nashiji (Pear-Skin) Stainless Cladding

The core steel is protected by San Mai stainless steel cladding finished in a traditional Nashiji (Pear-Skin) texture. This fine-grained, rustic matte finish diffuses overhead kitchen lighting and forms micro-recesses across the blade face. These natural air pockets disrupt surface suction, ensuring dense potatoes, squash, and proteins fall away cleanly rather than sticking to the blade.

Natural Walnut Handle

The blade is fitted to an authentic Japanese ergonomic handle carved from dense natural Walnut wood. Naturally oily and dimensionally stable, walnut provides a water-resistant, tactile grip that remains secure during wet prep. Its symmetrical contour centers the knife's balance directly at the pinch grip, ensuring neutral, fatigue-free handling for both right- and left-handed cooks.

Artisan Provenance: Fukui Co., Ltd. (Sakai, Osaka)

Offered under the OUL banner by Fukui Co., Ltd., this knife embodies the generational blacksmithing standards of Sakai, Osaka. Sakai makers are world-renowned for their exacting distal tapers, hand-leveled grinds, and edge geometries optimized for effortless cutting performance rather than industrial mass production.

Technical Specifications

What’s in the Box?

• OUL Sakai Presentation Box: Custom Japanese presentation box designed for protective storage or gifting.
• Protective Edge Sleeve: Guard shielding the factory-honed cutting edge during transit and unboxing.

Authorized OUL Dealer Direct

Hasu-Seizo is an authorized US dealer direct-sourcing authentic OUL cutlery from Fukui Co., Ltd. in Sakai, Japan. Before leaving our climate-controlled Seattle area warehouse, every knife is inspected by hand to verify straightness along the 2 mm spine, bevel symmetry, and a flush handle seal.

Sharpening & Care Guidelines

• Whetstone Maintenance: SLD tool steel sharpens and deburrs with clean feedback on Japanese whetstones. Maintain the apex using a medium whetstone (#1000 grit) to establish edge bite, followed by a fine whetstone (#4000 to #6000 grit) and leather stropping for a refined edge.
• Daily Cleaning: Hand-wash immediately after use with warm water and mild dish soap. Dry thoroughly with a clean towel. Never clean in a dishwasher.
• Board Selection: Pair with end-grain wooden boards or high-density synthetic soft rubber boards. Avoid glass, marble, granite, or bamboo surfaces.
• Target Materials: Built for boneless meats, fish, and vegetables. Do not cut through bones, frozen foods, or hard nutshells; hacking hard targets will cause the thin edge to chip.

Frequently Asked Questions

How does a Bunka knife differ from a Santoku?

A Bunka features an acutely angled, triangular "K-tip" rather than a rounded nose. This profile provides superior precision for scoring, tip work, and horizontal slicing while retaining the wide blade height and push-cutting efficiency of a Santoku.

Does SLD semi-stainless steel rust?

SLD contains 11% to 13% chromium, making it highly rust-resistant compared to pure carbon steel. While it does not require oiling between daily uses, it is not fully rustproof and should be wiped dry promptly after washing.

What is the function of the Nashiji finish?

The textured Nashiji ("pear-skin") finish creates micro-air pockets across the blade face. This breaks the surface vacuum that causes starchy vegetables and moist proteins to stick to polished blades during prep.

Where does this knife ship from?

All inventory is stored, quality-inspected, and shipped directly from our warehouse located in the Seattle area.