Overview

The Hatsukokoro Ginrei Ginsan Nashiji Ko Bunka 150mm pairs a compact Japanese kitchen knife with a single-piece ebony handle. Its short, broad blade is easy to position for everyday vegetable prep, while the pointed k-tip gives you control when scoring an onion, trimming fruit or slicing small ingredients.

A Ginsan, also called Silver #3, stainless steel core sits between stainless outer layers in a three-layer construction. The fine nashiji, or pear-skin, finish near the spine contrasts with the satin blade face and polished edge. The mono ebony wa handle has an octagonal shape and natural dark grain that varies from knife to knife.

Choose this 150mm ko bunka if you prefer a compact knife for a smaller cutting board or want a precise companion to a larger gyuto. It handles vegetables, herbs, fruit and boneless proteins, with a broad blade that gives more room for board work than a narrow petty.

Common Questions

What is a ko bunka used for?

A ko bunka is a smaller bunka with an angled, pointed tip. This 150mm version works well for slicing shallots, chopping herbs, preparing vegetables and trimming boneless meat. Use controlled slicing and push cuts, keeping the tip free of sideways pressure.

Is the Ginrei Ko Bunka stainless?

Yes. Both the Ginsan core and its outer cladding are stainless steel, making this an easy-care choice for daily cooking. Stainless steel still needs to be washed and dried after use; it should not be left soaking or put in a dishwasher.

Can left-handed cooks use this knife?

Yes. The double-bevel edge and octagonal handle suit both right- and left-handed cooks.

How do I maintain the edge and ebony handle?

Hand wash with mild soap and dry immediately. Work on a wood or soft synthetic board, such as a Hasegawa cutting board. Avoid bones, frozen food, glass boards and twisting through a cut. Use a whetstone when sharpening is needed, or choose our knife sharpening service. Keep the wooden handle out of standing water.

Specifications

Brand: Hatsukokoro

Series: Ginrei

Knife Type: Ko Bunka

Core Steel: Ginsan / Silver #3 stainless steel

Cladding Type: Stainless steel

Construction: Three-layer san mai

Blade Length: 150mm nominal

Finish: Nashiji (pear-skin texture)

Edge: Double bevel, suitable for right- and left-handed use

Handle Material: Mono ebony, single-piece octagonal wa handle

Country of Origin: Japan