Overview

The Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm introduces the work of Shotaro Imai, a Japanese blacksmith with 13 years in the knife industry who works in the forge at Kamo To Uchi Hamono Co., Ltd. Imai learned the overall knife-making process from his master and developed the detailed techniques through practice and guidance from the craftspeople around him. Read our direct interview with Shotaro Imai for his background, design philosophy, preferred steel and finish, and personal knife-care advice.

At Tokushu Knife, we complete each blade in-house with our Sanjo Walnut Wa Handle with Maple Stripe. The warm walnut, contrasting maple detail, and traditional octagonal profile look exceptional against the rugged Kurouchi finish. More importantly, the lightweight handle preserves the knife's nimble balance and gives this exclusive Tokushu configuration a refined, purposeful feel in hand.

Aogami Super Performance with Easier Maintenance

The core is forged from Aogami Super, also called Blue Super steel, a premium Japanese carbon steel known for excellent edge retention, a refined cutting edge, and strong performance at acute sharpening angles. Stainless cladding covers most of the blade, reducing the maintenance normally associated with carbon steel while leaving the exposed core near the edge reactive.

This construction is ideal for cooks who want the sharpness and edge life of a high-end carbon steel Japanese knife without maintaining a fully reactive blade. A natural patina will gradually form along the exposed cutting edge, while the stainless outer layers remain comparatively easy to care for.

Versatile 183mm Bunka Geometry

At 183mm, this Bunka offers more cutting capacity than many compact all-purpose knives while remaining agile and easy to control. The relatively flat edge profile works well for push cutting vegetables, herbs, and boneless proteins, while the pointed K-tip is useful for onions, shallots, garlic, trimming, and precise detail work.

The blade measures 44mm tall at the heel and weighs only 132g with its installed handle. A 2.8mm spine at the heel tapers to 2.0mm at mid-blade and just 0.51mm approximately 10mm behind the tip. That distal taper gives the knife a stable feel near the heel with a fine, precise tip for detailed cuts.

Kurouchi Finish and In-House Handle Installation

The dark Kurouchi finish preserves the forged character of the blade and creates a striking contrast with the polished bevel and exposed Aogami Super edge. Natural variations in the finish are part of the handmade character of each knife.

We install the Sanjo Walnut and Maple Stripe handle in-house because the combination looks fantastic and gives the blade the balance it deserves. The octagonal Wa handle is comfortable for both right- and left-handed users and provides excellent control without adding unnecessary weight.

Common Questions

Q: Is this Imai Bunka suitable for home cooks?

A: Yes. It offers professional-level cutting performance, but the stainless cladding makes it more approachable than a fully reactive carbon steel knife. It is best suited to cooks who are comfortable hand washing and drying a knife immediately after use.

Q: What is a 183mm Bunka best used for?

A: This Bunka is an excellent all-purpose knife for vegetables, herbs, boneless meats, poultry, and fish. The flatter edge supports push cutting and chopping, while the K-tip provides more precision than a rounded chef knife tip.

Q: Does Aogami Super rust?

A: The exposed carbon steel edge can react with moisture and acidic foods. Wipe and dry the knife promptly after use. For longer-term storage or humid environments, a light coat of Tsubaki camellia oil can help protect the edge.

Care and Maintenance

Hand wash the knife with mild soap and dry it immediately. Do not place it in a dishwasher, leave it soaking, or use it on bones, frozen food, glass, stone, or ceramic surfaces. A knife-friendly board such as a Hasegawa Pro Cutting Board will help protect the fine edge.

Regular light stropping on the Tokushu Knife Premium XL Buffalo Leather Strop can help maintain sharpness between full sharpening sessions. For customers who want exceptional out-of-the-box sharpness, our professional knife sharpening service can be added before shipment.

Specifications

Brand: Imai

Blacksmith: Shotaro Imai

Knife Type: Bunka

Core Steel: Aogami Super (Blue Super)

Construction: Stainless Clad

Finish: Kurouchi

Blade Length: 183 mm

Overall Length: 311 mm

Blade Height: 44 mm

Spine Thickness at Heel: 2.8 mm

Spine Thickness at Mid-Blade: 2.0 mm

Spine Thickness 10 mm from Tip: 0.51 mm

Weight: 132 g

Handle: Tokushu Knife Sanjo Walnut with Maple Stripe Wa Handle

Handle Installation: Installed in-house by Tokushu Knife

Edge: Double Bevel