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OUL SLD Ko-Bunka knife 135mm full view
  • OUL SLD Ko-Bunka knife 135mm full view
  • K-tip detail on OUL SLD Ko-Bunka knife
  • San mai construction on OUL Ko-Bunka knife
  • San mai construction on OUL Ko-Bunka knife
  • SLD steel core close-up on Ko-Bunka blade
  • Japanese knife with walnut handle on a clear stand against a white background
  • Stainless nashiji pear-skin blade finish profile view
  • OUL SLD Ko-Bunka knife 135mm full view
  • K-tip detail on OUL SLD Ko-Bunka knife
  • San mai construction on OUL Ko-Bunka knife
  • San mai construction on OUL Ko-Bunka knife
  • SLD steel core close-up on Ko-Bunka blade
  • Japanese knife with walnut handle on a clear stand against a white background
  • Stainless nashiji pear-skin blade finish profile view
OUL SLD Nashiji Ko-Bunka // 135mm

OUL SLD Nashiji Ko-Bunka // 135mm

$245.00 USD
Shipping calculated at checkout.

The Ko-Bunka knife is a compact, highly maneuverable Japanese kitchen knife designed for precision-focused prep work. Featuring a short 135mm blade length and a distinctive k-tip (kiritsuke) point, the Ko-Bunka excels at fine slicing, trimming, and detailed cutting tasks that demand accuracy and control.

Its smaller profile makes it ideal for working with small ingredients, in-hand preparation, and limited cutting space, while the flatter edge geometry supports clean, efficient push cutting. The sharply tapered tip allows for precise detail work such as scoring, fine vegetable prep, and delicate trimming.

As a versatile companion to a full-size Bunka knife or Japanese chef’s knife, the Ko-Bunka delivers traditional Japanese craftsmanship and performance in a compact, space-efficient format—perfect for both professional kitchens and home cooks seeking precision and versatility.

This Ko-Bunka Japanese knife features stainless nashiji (pear-skin) cladding over a high-performance SLD steel core, offering excellent sharpness and long-lasting edge retention with increased toughness and improved stain resistance compared to traditional high-carbon steel knives.

The stainless-clad blade is finished with a refined nashiji texture that helps improve food release while adding a subtle, handcrafted aesthetic. Paired with a Western-style walnut handle and an integrated bolster, this Ko-Bunka provides outstanding comfort, balance, and secure control, delivering smooth, precise cutting performance in a compact, highly maneuverable Japanese kitchen knife.

Key Features:

  • Knife Shape: Ko-Bunka – compact Japanese precision knife with k-tip

  • Blade Length: 135mm – ideal for detailed prep and small ingredients

  • Blade Height: 47.75mm – excellent control and board contact

  • Blade Thickness: 3.45mm (above heel) – strong spine with fine cutting edge

  • Weight: 91g – lightweight and highly maneuverable

  • Blade Construction: San Mai – laminated for durability and stability

  • Cladding: Stainless Nashiji (pear-skin finish) – improved food release

  • Core Steel: SLD semi-stainless tool steel

  • Hardness: 62–63 HRC – excellent edge retention and toughness

  • Handle: Western walnut with integrated bolster

  • Origin: Sakai City, Osaka, Japan

  • Brand: OUL

Composition of SLD Steel:

  • Carbon (C): 1.40–1.60% (Enhances hardness and edge retention)

  • Chromium (Cr): 11.00–13.00% (Provides corrosion resistance and wear resistance)

  • Molybdenum (Mo): 0.80–1.20% (Increases strength and toughness)

  • Vanadium (V): 0.20–0.50% (Improves hardness and grain refinement)

  • Manganese (Mn): 0.20–0.50% (Enhances hardenability and toughness)

  • Silicon (Si): 0.10–0.50% (Adds strength and wear resistance)

  • Phosphorus (P): ≤ 0.030% (Kept low to maintain toughness)

  • Sulfur (S): ≤ 0.030% (Minimizes impurities for better durability)

Key Features of SLD Steel:

  • Semi-stainless properties due to high chromium content, offering better corrosion resistance than high-carbon steels.

  • Excellent edge retention and sharpness, similar to traditional reactive carbon steels.

  • Tougher than most high-carbon steels, making it more resistant to chipping.

  • Used in high-end kitchen knives, woodworking tools, and industrial cutting applications.

SLD steel is valued for its durability, sharpness, and ease of maintenance, making it a popular choice for high-performance knives.

Recommended Uses:

  • Fine vegetable slicing and precision prep

  • Trimming herbs, garlic, shallots, and aromatics

  • Scoring proteins and delicate trimming

  • In-hand preparation of fruits and small produce

  • Detail work requiring tip control and accuracy

  • Ideal companion to a Gyuto, Santoku, or Bunka