DETAIL
■Item Description■
Condition : New / Pre-Sharpened (Balanced focus on sharpness and chip resistance)
Blade length : 6.5 inches (165mm)
Overall length : 12 inches (305mm)
Spine Thickness : 2.0mm
Item Weight : 4.3 oz (123 g)
Blade Edge : Double-bevel
Construction/Method : 3-layer
Blade Material : Blue #2 Carbon Steel with Soft Iron
HRC : 62-64
Handle Material : Wood
Ferrule : Plastic
Country/Region of Manufacture : Takahashi City, Okayama Prefecture, Japan
Others : Not dishwasher-safe
・About this item
This is an all-purpose knife made of blue #2 carbon steel, manufactured by Otsuki, a lesser-known but highly respected knife maker in Japan. It is classified as a Bunka knife.
The Bunka knife typically shares the same features as a Santoku knife, such as a predominantly straight cutting edge and a wide blade. However, the Bunka is different from the Santoku knife with its signature ‘reverse-tanto’ angled tip, also known as a ‘k-tip’ point.
On the left side of the blade, Japanese characters meaning “Otsuki” are engraved. The sticker on the handle has Japanese writing that says “Otsuki Cutlery Factory.”
・Is this different from Kiritsuke knife?
Yes. Bunka knives and kiritsuke knives look very similar but are different.
The Bunka knife is a combination of a traditional Japanese Nakiri knife and a chef's knife introduced to Japan from Europe. It basically has a double-edged, with a blade length of 6" (15cm) to 7" (18cm). The Santoku knife is an improved version of the Bunka knife that is easier to use. By the way, bunka means culture. This is because bunka knives were born as a result of the introduction of chef's knives to Japan along with Western food culture.
The Kiritsuke knife is a combination of usuba, which is used exclusively for vegetables, and yanagiba, which is used for sushi and sashimi. It is generally elongated with a single-edged, and the emphasis is on sushi and sashimi. The blade length of a Kiritsuke knife is generally 8 inches (20mm) or longer. It requires an extremely high level of skill to use.
*Traditional Japanese knives are complicated because they have different names depending on the region, manufacturer, and model. Kiritsuke is particularly complicated. For example, depending on the region and manufacturer, a bunka may be called a kiritsuke, or a kiritsuke may be called a bunka. Not only that, but in recent years there has been an increase in the number of knives that are longer versions of bunka knives and double-edged of kiritsuke knives, which makes it even more complicated.
・What is Kurouchi?
Kurouchi is the name of the manufacturing process. While ordinary kitchen knives are polished to a beautiful silver color, Kurouchi is a process that leaves the surface blackened during manufacturing without polishing it. There is no difference in sharpness, but it is less noticeable when it rusts. Scratches are also less noticeable. Even if they do get scratches, I find them cool.
・What is Okayama Otsuki?
They are a knife manufacturer based in Takahashi City, Okayama Prefecture, located in the western part of Japan. It’s unclear when the company was established, but today it is run by a father and son who make knives together.
To be honest, they are not well known outside of Okayama Prefecture. I myself only learned about them for the first time in July 2025. After trying a small batch of their knives, I was surprised not only by the high quality, but also by how consistent the craftsmanship was despite being hand-forged.
This likely reflects not only their excellent manufacturing skills, but also their careful quality control, even with such a small team.
・Others
I strongly recommend using a whetstone to sharpen this knife. With regular sharpening, you can enjoy the full potential of the blade over a long period of time.
Please note that this knife is prone to rust. Be sure to wipe it dry after each use, as it will rust quickly if left wet.
