ABOUT THIS PRODUCT: Hatsukokoro Kurouchi Bunka 180mm
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Blade Length
180 mm
Total Length
325 mm
Steel
Aogomi (Blue #2)
Handle
Wenge
Ferrule
Buffalo Horn
Rockwell
61-63
Height Spine to heel
47 mm
Width at Spine
3 mm
Weight
167 grams
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
They bunka is to the santoku what the kiritsuke is to the gyuto. With a more aggressive tip and flatter profile than most santokus this bunka will excel at chopping and piercing tasks, and also more detailed tip work. Have that extra length at 180 mm it also walks to line of versatility between the standard sized bunka/santoku and the 210mm gyuto.
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
My first time ordering from SHARPknifeandcthwy did nor disappoint. I tor it with in a week. I just recently converted into Carbon Steele and man its a whole different ball game. I like to give my knives its own unique profile and i put together a " gun metal finish.i used 6000 grit stone and 1000 grit to achieve the profile i want. GAGE i hope I didnt offend anyone by changing the profile . Performance wise , Man i uavent stopped using it. As a chef its my favorite toy righr now and i cant wait for nt next purchase. Maybe a kiritsuke.
Thanks
Shawn Kerby I.
So sick!! Knife looks even more beautiful in person cant wait to put it in action
Matthew C.
I would share a picture but I bought this for a friend. Excellent quality like every knife I have purchased through Sharp Knife Shop.
Martin M.
Handle not near as dazzling as pictured but well made And comfortable. Great sharpness and nimble in the hand, though there is some wedging when cutting through larger pieces, especially tougher root veg. So far no maintenance trouble. Overall I very much enjoy my first Japanese knife and the speed with which it was delivered!
Jerome D.
Received this beauty a few weeks ago, couldn't be happier!
Johan H.
Fantasic knife. I used it yesterday chopping bell peppers for the fajitas. Stellar performance and love the cutting feel. The kurouchi finish on the knife is new to my kit, but yesterday I fell for the temptation of ordering yet another knife, this time the Shiro Kamo Aogomi Super Nakiri 165 mm, which features about the same finish. It's just such a badass finish.
Shareef C.
Loving my new japanese bunka knife. It's extremely sharp and a joy to cook with!
SCOTT W.
Great feel to this knife. Quickly becoming my go-to in the kitchen.
Serge W.
Amazing! Super sharp and super authentic look
Best knife ever :)
Fernando L.
Very sharp lol , i really love it
Mike G.
My first time ordering from SHARPknifeandcthwy did nor disappoint. I tor it with in a week. I just recently converted into Carbon Steele and man its a whole different ball game. I like to give my knives its own unique profile and i put together a " gun metal finish.i used 6000 grit stone and 1000 grit to achieve the profile i want. GAGE i hope I didnt offend anyone by changing the profile . Performance wise , Man i uavent stopped using it. As a chef its my favorite toy righr now and i cant wait for nt next purchase. Maybe a kiritsuke.
Thanks
Shawn Kerby I.
So sick!! Knife looks even more beautiful in person cant wait to put it in action
Matthew C.
I would share a picture but I bought this for a friend. Excellent quality like every knife I have purchased through Sharp Knife Shop.
Martin M.
Handle not near as dazzling as pictured but well made And comfortable. Great sharpness and nimble in the hand, though there is some wedging when cutting through larger pieces, especially tougher root veg. So far no maintenance trouble. Overall I very much enjoy my first Japanese knife and the speed with which it was delivered!
Jerome D.
Received this beauty a few weeks ago, couldn't be happier!
Johan H.
Fantasic knife. I used it yesterday chopping bell peppers for the fajitas. Stellar performance and love the cutting feel. The kurouchi finish on the knife is new to my kit, but yesterday I fell for the temptation of ordering yet another knife, this time the Shiro Kamo Aogomi Super Nakiri 165 mm, which features about the same finish. It's just such a badass finish.
Shareef C.
Loving my new japanese bunka knife. It's extremely sharp and a joy to cook with!
SCOTT W.
Great feel to this knife. Quickly becoming my go-to in the kitchen.
Serge W.
Amazing! Super sharp and super authentic look
Best knife ever :)
Fernando L.
Very sharp lol , i really love it
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