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Kikuichi Kokaji 6-inch Petty Bunka Knife

5.0 star rating 1 Review


If you can only get your hands on one Japanese knife, this 6-inch petty knife—made by Japan's renowned Kokajikai knife guild—is a must-have, as it works double duty as both a paring knife and chef’s knife. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. We found that the Kokaji petty was incredibly light and balanced in the hand, while its blade length and shape make it functional for close work, such as mincing shallots and garlic, as well as larger jobs like trimming roasts for stew meat or splitting chicken parts. And not only does it work great, the Kokaji petty is also visually stunning, featuring a minimalistic oval handle made from traditional magnolia wood and affixed seamlessly to the blade with a water buffalo horn ferrule. The knife comes sheathed in a saya, a carved wooden blade guard made of smooth balsam that was classically for ceremonial presentation but also helps protect the knife during travel and storage. A small wooden pin keeps the guard secure (and if the pin ever gets lost, just whittle the tip off a chopstick as a replacement).

The blade is forged from three layers of a top-quality carbon steel alloy that holds a keen edge forever and hones up easily on a diamond steel sharpener. Because of that carbon content, however, the knife should be kept dry and will develop a patina with use—but don’t worry, it’s not the same as rust. We recommend treating your Kokaji petty occasionally with camellia oil, which we are including as a free gift with purchase so you can keep your blade looking like new.

Includes Camellia Oil for care
  • Blade Length: 6 inches
  • Weight: 3 ounces
  • Bevel Angle Ratio: 50:50
  • Materials: Blade: 9 layers hand-forged steel with Blue Aoko #2 carbon steel edge | Handle: Japanese magnolia wood, water buffalo horn ferrule
  • Care Instructions: Hand-wash and dry immediately.


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