Higuchi-Saku Gin3 Bunka 180mm
SPECIFICATIONS
Knife Style: Bunka
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Tsuchime Damascus
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Bolster: Stainless Steel
Heel Height: 45mm
Spine Thickness: 2.00mm
Weight: 148g
Forged in Ginsan (Silver 3) stainless and heat-treated to around 61 HRC, this blade has that crisp, controlled bite you want on the board, without feeling delicate or high-maintenance. It holds its edge well, sharpens without drama, and handles day-to-day kitchen life like it should. Stainless, done properly.
The grind follows a gradual geometry — not paper-thin, not chunky. It builds from edge to spine in a way that feels solid but still cuts clean. Thin where it needs to be, supportive where it matters. Vegetables, proteins, herbs — it moves through prep smoothly without feeling fragile or overly aggressive.
The Nashiji (pear-skin) finish gives it that subtle texture and traditional look, while the San-Mai construction adds both character and function. Food release is helped, the blade has visual depth, and it just feels like a thoughtfully made knife. Matched with a light, balanced handle, the Bunka feels agile and controlled in hand — easy to guide, easy to trust.
Now about the Bunka itself — think of it as the sharper, more precise cousin in the Japanese lineup. With its slightly flatter profile and that distinctive angled tip (k-tip), it shines when you want clean push cuts and extra control at the front of the blade. That tip makes detailed work feel natural — trimming, fine slicing, quick precision cuts — while still handling everyday prep without hesitation.
It’s not a bulky tank, and it’s not a fragile laser. It sits comfortably in that sweet spot: capable, balanced, and versatile — just with a bit more personality at the tip.
Original: $124.79
-70%$124.79
$37.44
Description
SPECIFICATIONS
Knife Style: Bunka
Steel Type: Stainless Steel
Blade Material: Ginsan Silver #3
Blade Finish: Tsuchime Damascus
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Bolster: Stainless Steel
Heel Height: 45mm
Spine Thickness: 2.00mm
Weight: 148g
Forged in Ginsan (Silver 3) stainless and heat-treated to around 61 HRC, this blade has that crisp, controlled bite you want on the board, without feeling delicate or high-maintenance. It holds its edge well, sharpens without drama, and handles day-to-day kitchen life like it should. Stainless, done properly.
The grind follows a gradual geometry — not paper-thin, not chunky. It builds from edge to spine in a way that feels solid but still cuts clean. Thin where it needs to be, supportive where it matters. Vegetables, proteins, herbs — it moves through prep smoothly without feeling fragile or overly aggressive.
The Nashiji (pear-skin) finish gives it that subtle texture and traditional look, while the San-Mai construction adds both character and function. Food release is helped, the blade has visual depth, and it just feels like a thoughtfully made knife. Matched with a light, balanced handle, the Bunka feels agile and controlled in hand — easy to guide, easy to trust.
Now about the Bunka itself — think of it as the sharper, more precise cousin in the Japanese lineup. With its slightly flatter profile and that distinctive angled tip (k-tip), it shines when you want clean push cuts and extra control at the front of the blade. That tip makes detailed work feel natural — trimming, fine slicing, quick precision cuts — while still handling everyday prep without hesitation.
It’s not a bulky tank, and it’s not a fragile laser. It sits comfortably in that sweet spot: capable, balanced, and versatile — just with a bit more personality at the tip.
