Overview

The Kenshiro Hatono Aogami Super Kurouchi Bunka 180mm pairs a carbon-steel cutting core with stainless cladding and an octagonal Japanese wa handle. The dark kurouchi finish gives the upper blade a rustic appearance above its polished cutting bevel.

The nominal 180mm bunka is an all-purpose option for vegetable preparation, herbs and boneless proteins. Its angular tip helps with controlled detail work. Choose it when you prefer a shorter blade for everyday board work and are comfortable wiping and drying a carbon-steel edge during use.

Kenshiro Hatono works in Echizen, Fukui, Japan. He established Hatono Hamono Kobo in 2024 after joining Kamo Hamono in 2014.

Common Questions

What is this bunka best used for?

Use it for slicing and chopping vegetables, herbs and boneless meat or fish. Its nominal 180mm blade is a versatile size for everyday preparation, with a pointed tip for finer cuts.

Is this knife stainless?

The cladding is stainless steel, but the exposed Aogami Super cutting edge is carbon steel. It will develop a patina and can rust if left wet. Wipe it during preparation and dry it thoroughly after washing.

Does it come with a handle?

Yes. This listing includes an octagonal Japanese wa handle fitted to the knife.

Specifications

Maker: Kenshiro Hatono / Hatono Hamono Kobo

Model: KH-102

Core Steel: Aogami Super carbon steel

Cladding Type: Stainless steel

Blade Length: 180mm nominal

Blade Profile: Bunka with angular K-tip

Finish: Kurouchi

Bevel: Double bevel

Handle Style: Octagonal Japanese wa handle

Origin: Echizen, Fukui, Japan

Care

Hand wash with mild soap and dry immediately. Keep the exposed carbon-steel edge clean and dry during use. Use a soft cloth or nonabrasive sponge to preserve the kurouchi finish. For extended storage, apply a thin coat of tsubaki camellia oil. Use a knife-friendly wooden or synthetic cutting board. Avoid bones, frozen food, prying and twisting the edge inside a cut. Sharpen with waterstones when needed.