Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 165mm with mono ebony handle is a compact Japanese kitchen knife for vegetables, herbs and boneless proteins. Its angled tip gives you control for trimming and fine cuts, while the straight working section suits chopping and push cutting. The 165mm length offers useful versatility for home cooking without taking up much space on the board.

Made in Tosa, Japan, the Kurogane combines a Blue #2 carbon steel core with soft iron cladding and a rustic kurouchi finish. The core takes a keen edge and responds well to whetstone sharpening. Its octagonal ebony wa handle pairs dark wood with the blade's traditional appearance. Natural variation in forge marks and surface texture gives each knife its own character.

Common Questions

What can I use a 165mm bunka for? Use it to dice onions, slice vegetables, mince herbs and trim boneless meat or fish. The pointed tip helps with precise cuts, while the broader blade supports everyday board work. It is a practical size for cooks who prefer a shorter all-purpose knife.

Is this a good first carbon steel knife? It can be, if you are willing to wipe the blade during prep and dry it promptly after washing. Both the Blue #2 core and soft iron cladding are reactive. A patina is expected with use; leaving moisture or food on the blade can cause rust.

Can both right- and left-handed cooks use it? Yes. The 50/50 double-bevel edge and octagonal wa handle suit either hand. Use controlled cuts and avoid twisting or prying with the tip.

How should I maintain the edge? Use suitable whetstones when the knife needs sharpening. Light touch-ups on a leather strop can help between sessions. For a professionally finished starting edge, add Tokushu Knife's knife sharpening service.

Specifications

Brand: Hatsukokoro

Series: Kurogane

Knife type: Bunka

Core steel: Aogami #2 (Blue #2) carbon steel

Cladding: Soft iron

Construction: San mai

Hardness (HRC): 62+

Edge: Double bevel, 50/50

Finish: Kurouchi

Nominal blade length: 165 mm

Handle: Octagonal mono ebony wa handle

Country of origin: Japan

Measured blade length: 165 mm

Overall length: 307 mm

Blade height at heel: 44.5 mm

Spine at heel: 2.52 mm

Spine at midpoint: 1.36 mm

Spine behind tip: 0.95 mm

Weight: 148 g

Measurements are from the sample recorded for this listing; individual knives may vary slightly.

Care

Hand wash with mild soap and dry immediately. Never soak the knife or put it in a dishwasher. Use a wood or soft synthetic cutting board, such as a Hasegawa cutting board, and avoid bones, frozen food and hard cutting surfaces. Before extended storage, apply a thin coat of tsubaki camellia oil to the clean, dry blade.