Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 140mm with mono ebony handle is a small Japanese kitchen knife for precise prep on the cutting board. The compact blade is easy to place around shallots, garlic, herbs and smaller vegetables, while its angled tip helps with trimming and detailed cuts. It is a useful choice when a full-size chef knife feels larger than the task requires.

A Blue #2 carbon steel core, soft iron cladding and a dark kurouchi finish give the Kurogane its traditional construction and appearance. The octagonal mono ebony wa handle provides a simple, comfortable grip. The blade takes well to whetstone sharpening and develops a patina with use. Surface texture and forge marks vary between knives, reflecting the rustic finish of this series.

Common Questions

What is a 140mm bunka best for? Use it for small vegetable prep, mincing herbs and trimming boneless proteins. The short blade gives you close control, and its pointed tip reaches into small ingredients. A longer gyuto is more convenient for large cabbages, melons and long slicing cuts.

How is it different from a petty knife? The bunka's taller blade provides more room for your fingers during board work, while the angled tip still supports detailed cutting. Its profile suits chopping and push cuts through small ingredients.

Is Blue #2 stainless? No. Both the Blue #2 core and soft iron cladding are reactive. Wipe the blade during prep and wash and dry it promptly afterward. A patina is normal, but moisture left on the blade can cause rust.

How do I keep the edge sharp? Use suitable whetstones when sharpening is needed and light touch-ups on a leather strop between sessions. Tokushu Knife's knife sharpening service is available if you would like a professionally finished edge before use.

Specifications

Brand: Hatsukokoro

Series: Kurogane

Knife type: Bunka

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

Cladding: Soft iron

Construction: San mai

Edge: Double bevel

Finish: Kurouchi

Nominal blade length: 140 mm

Handle: Octagonal mono ebony wa handle

Country of origin: Japan

Measured blade length: 145 mm

Overall length: 268 mm

Blade height at heel: 43.3 mm

Spine at heel: 2.65 mm

Spine at midpoint: 1.69 mm

Spine behind tip: 0.55 mm

Weight: 104 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. Cut on wood or a soft synthetic surface, such as a Hasegawa cutting board. Avoid bones, frozen food, twisting and prying, especially with the fine tip. Before extended storage, apply a thin coat of tsubaki camellia oil to the clean, dry blade.