Overview

The Zakuri AS Kurouchi Bunka 180mm is a compact, do-everything Japanese kitchen knife forged in Tosa, Japan by the Zakuri blacksmiths’ co-op. It pairs a hard-wearing Aogami Super (AS) carbon-steel core with reactive iron cladding in a traditional kurouchi (black) finish for classic Tosa character and a textured forged surface. The K-tip “bunka” profile excels at precise tip work, straight-line push cuts, and confident chopping on vegetables and proteins alike. If you want a nimble daily driver with serious edge life and classic Tosa character, this is it.

Steel & build, in plain English: AS (Aogami Super) is a premium high-carbon steel prized for taking a screaming-sharp edge and holding it. The kurouchi finish covers much of the reactive iron cladding and can slow oxidation on coated areas, but both the exposed cladding and core still require prompt cleaning and drying. Expect fast, clean cuts, crisp feedback on the board, and a patina that tells the story of your cooking.

Common Questions

Q: Is this knife suitable for home cooks? A: Absolutely. The 180mm length is approachable in small kitchens yet long enough for full-size tasks. The K-tip helps with shallots, garlic, and detail work, while the flatter edge cruises through veggies with push cuts.

Q: How do I care for a carbon-steel knife? A: Wash by hand, dry immediately, and wipe a drop of blade oil on before storage. We recommend Tsubaki (camellia) oil. For edge touch-ups between full sharpenings, a few light passes on our Tokushu XL Buffalo Leather Strop work wonders.

Q: Do you offer sharpening or setup? A: Yes—choose our in-house Knife Sharpening Service at checkout for dialed-in performance right out of the box.

Q: What cutting board should I use? A: Avoid glass/stone. A quality soft board extends edge life—our pick is the Hasegawa Pro.

Specifications

Core Steel: Aogami Super (AS) high-carbon steel

Cladding Type: Iron clad with kurouchi finish

Blade Length: 180mm

Overall Length: 325mm

Spine Thickness (Heel): 3.0mm

Weight: 138g

Handle Material: Chestnut with plastic collar

Hardness (HRC): 63 HRC

Origin: Tosa, Japan; Zakuri co-op

Use & Care Tips

Hand wash only, dry immediately, and store with a thin coat of tsubaki oil. Touch up on a leather strop between full stone sessions. Avoid bones, frozen foods, and twisting cuts. Pair with a Hasegawa Pro board to maximize edge life.

Q: What makes Aogami Super special? A: It takes a very fine edge and holds it longer than most carbons while resisting chipping when treated properly—great daily performance with proper care.

Q: Is the finish stainless? A: No. Both the iron cladding and exposed AS edge are reactive; the kurouchi finish can slow oxidation on coated areas, but the blade must still be kept dry and lightly oiled for storage.