Hatsukokoro Ginrei Ginsan Nashiji Ko Bunka 150mm – Mono Ebony Handle
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180-day returns on eligible unused items. Free prepaid label. Return details.
Free US standard shipping over $99. Normally fulfilled within 2 business days. Delivery details.
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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
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
