Overview

The Hatsukokoro Kaijin Blue #2 Bunka 180mm with mono olivewood handle is a compact Japanese kitchen knife for everyday vegetable prep, herbs and boneless proteins. Its pointed k-tip gives you close control when scoring onions or making fine cuts, while the broad blade and flatter edge section suit deliberate push cuts.

A Blue #2 carbon-steel core sits between layers of stainless cladding. This gives you a carbon-steel cutting edge with less exposed reactive steel to look after. The clean migaki finish shows a subtle cladding line, and the single-piece octagonal olivewood handle adds warm colour and distinctive natural grain. Its double-bevel edge suits both right- and left-handed cooks.

Common Questions

What is a bunka knife used for? A bunka is an all-purpose prep knife. Use this 180mm model to slice vegetables, chop herbs and portion boneless meat or fish. The fine tip is useful for detail work; avoid twisting it in a cut or using it to pry.

Is the Kaijin stainless? The outer cladding is stainless, but the exposed Blue #2 core is carbon steel. The edge will develop a patina and can rust if left wet. Wipe it during prep, especially after acidic ingredients, then hand-wash and dry it promptly.

Is this a good knife for home cooks? Yes, for cooks who want a manageable all-purpose blade and are comfortable with carbon-steel care. Use light pressure and a wood or Hasegawa cutting board. Keep it away from bones, frozen food and hard cutting surfaces.

How do I maintain the edge? Sharpen on waterstones when needed. Light stropping on a Tokushu Knife leather strop can help maintain a refined edge between sharpenings. Our professional sharpening service is also available.

Specifications

Brand: Hatsukokoro

Series: Kaijin

Knife Type: Bunka with k-tip

Core Steel: Blue #2 / Aogami #2 carbon steel

Cladding Type: Stainless steel, three-layer san-mai construction

Blade Length: 180mm nominal size

Bevel: Double bevel

Finish: Migaki, with a fine matte blade face and polished edge

Handle Material: Mono olivewood, octagonal wa handle

Hardness (HRC): Approximately 62

Country of Origin: Japan

Natural wood grain and blade dimensions vary between knives. Never soak or place in a dishwasher. For extended storage, apply a thin coat of Tsubaki oil to the clean, dry blade.