Overview

The Yu Kurosaki Kokusen AS Bunka 165mm is a compact, high-performance Japanese kitchen knife forged in Echizen, Japan. Its nimble profile, tall heel and precise K-tip make it exceptionally versatile for vegetables, herbs, boneless proteins and detailed tip work.

The blade pairs an Aogami Super (Blue Super) carbon-steel core with stainless cladding and Kurosaki-san’s distinctive Kokusen hammered finish. The hard core takes a keen edge and holds it well, while the octagonal rosewood wa handle keeps the knife light and responsive in hand.

The exposed carbon-steel edge is reactive and will develop a natural patina. Hand wash only, wipe dry promptly during use and never place the knife in a dishwasher. Avoid bones, frozen foods and twisting cuts.

Common Questions

What is a Bunka best used for?

A Bunka is an all-purpose Japanese knife suited to chopping, slicing and push cutting. Its compact blade and pointed K-tip provide excellent control for fine vegetable work and trimming boneless proteins.

Is the blade fully stainless?

No. The cladding is stainless, but the exposed Aogami Super core at the cutting edge is carbon steel. It should be kept clean and dry to prevent rust.

How should I maintain the edge?

Use a quality whetstone or regular stropping for maintenance. Always cut on a knife-friendly wood or synthetic board and avoid glass, stone and bamboo cutting surfaces.

Specifications

Brand / Blacksmith: Yu Kurosaki

Series: Kokusen Ei

Knife Type: Bunka

Core Steel: Aogami Super / Blue Super carbon steel

Cladding: Stainless steel with hammered tsuchime finish

Nominal Blade Length: 165mm (approximately 170mm edge length)

Overall Length: 310mm

Blade Height at Heel: 47mm

Spine Thickness: 2mm

Weight: 126g

Hardness: 64 HRC

Handle: Octagonal rosewood wa handle

Bevel: Double bevel

Country of Origin: Japan

Measurements may vary slightly because each knife is handmade.