OUL SLD Nashiji Ko-Bunka Knife 125mm (4.9") – Walnut Handle

Compact Board Agility: The High-Precision Mini Bunka

Standard paring knives lack knuckle clearance for board cutting, while full-sized chef knives feel oversized for small, delicate prep tasks. Slicing shallots, mincing garlic cloves, hulling strawberries, and trimming mushrooms often leave cooks switching awkwardly between blades.

The OUL SLD Nashiji Ko-Bunka Knife 125 mm resolves this prep bottleneck. "Ko" translates to small or compact—giving this knife the aggressive, reverse-tanto angled tip ("K-tip") and knuckle clearance of a traditional Bunka in a nimble 125 mm (4.9") format. The flat cutting section makes flush contact with the cutting board, while the low, acutely pointed tip tracks effortlessly through intricate detail cuts without requiring you to lift your elbow or strain your wrist.

Hitachi SLD Core: Industrial Tool-Steel Edge in a Compact Blade

At the center of the cutting edge is Japanese SLD Steel, hardened to 61–62 HRC. Developed as a high-performance cold-work die steel for shearing through dense industrial metals, SLD brings proven durability to kitchen cutlery:

• Sustained Slicing Bite: Fortified with approximately 1.5% carbon and enriched with molybdenum and vanadium, SLD forms a dense carbide structure that holds a sharp slicing apex through endless cycles of abrasive board contact.
• Semi-Stainless Piece of Mind: With 11% to 13% chromium, SLD sits in the optimal "semi-stainless" performance window. It delivers the crisp whetstone sharpening response and toothy edge of high-carbon steel without high rust reactivity. It resists rapid oxidation and acidic staining from garlic and citrus. Simply wiping the blade with a clean towel after prep keeps it in optimal condition.

Textured Nashiji (Pear-Skin) Stainless Cladding

The core steel is protected by San Mai stainless steel cladding treated with a traditional Nashiji (Pear-Skin) finish. This fine-grained, rustic matte texture diffuses kitchen lighting and creates microscopic air pockets along the blade face. These recesses break surface tension, preventing moist garlic rounds, shallot slices, and sticky vegetables from adhering to the blade.

Full-Tang Ergonomic Natural Walnut Handle

The blade is mounted with a contoured, Full-Tang Natural Walnut Wood handle. Dense and naturally water-resistant, the rich walnut wood provides a tactile, non-slip grip during wet prep work. The full-tang construction extends steel through the entire length of the handle, anchoring the center of gravity comfortably in the palm for lateral control and fatigue-free handling during extended detail prep.

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

Offered under the OUL banner by Fukui Co., Ltd., this knife represents the historic cutlery tradition of Sakai, Osaka. Sakai blacksmiths are renowned worldwide for exacting distal tapers, uniform grinds, and blade geometries designed for surgical cutting performance.

Technical Specifications

What’s in the Box?

• OUL Sakai Presentation Box: Custom-fitted Japanese packaging designed for secure transit and storage.
• Protective Edge Sleeve: Guard shielding the factory-honed cutting edge during unboxing.

Authorized OUL Dealer Direct

Hasu-Seizo direct-sources authentic OUL cutlery from Fukui Co., Ltd. in Sakai, Japan. Before leaving our Seattle area warehouse, every knife is inspected by hand to confirm spine straightness along the 2 mm profile, bevel symmetry, and flush handle sealing.

Sharpening & Care Guidelines

• Whetstone Maintenance: SLD tool steel forms a clean burr on Japanese whetstones. Maintain the edge using a medium whetstone (#1000 grit) to establish bite, followed by a fine whetstone (#4000 to #6000 grit) and leather stropping for edge polish.
• 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.
• Storage: In a knife block or utilizing a knife protector if in a drawer.
• Board Selection: Pair strictly with soft wooden boards or high-density synthetic soft rubber boards. Avoid glass, stone, or bamboo surfaces.
• Target Materials: Built for boneless proteins, herbs, 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

What is a Ko-Bunka knife best used for?

A Ko-Bunka excels at detailed board work and small ingredient prep, including mincing garlic, slicing shallots, cutting mushrooms, and trimming small proteins where an 8-inch chef knife feels oversized.

How does a Ko-Bunka differ from a standard Petty knife?

A Ko-Bunka has a taller blade profile and an acutely angled K-tip. This provides generous knuckle clearance for chopping on a board, whereas slender petty knives are geared primarily toward in-hand peeling.

Does SLD semi-stainless steel rust?

SLD contains 11% to 13% chromium, making it significantly more rust-resistant than pure carbon steel. It will not pit or discolor under normal kitchen use, provided it is washed and dried promptly after prep.

Where does this knife ship from?

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