Hatsukokoro Kurouchi Bunka 180mm (Scratch & Dent)**

Sale price
$199.95
Regular price
$234.95
You save
$35 (15%)
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Out of stock

Product Information

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
Bevel
Double (50/50)

 
**This guy had a broken tip from shipping journey and has been repaired plus sharpened like new! One of our most popular knives.

The Blacksmith

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.

The Knife

The 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. 

Knife Care (Iron Clad)

  • 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.

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