Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 120mm with mono ebony handle brings the control of a small knife to everyday cutting-board prep. Its short blade and angular tip work well for shallots, garlic, mushrooms, herbs, and other small ingredients. The taller profile gives you more clearance over the board than a narrow paring knife, while the pointed tip helps with fine cuts and trimming.

Made in Tosa, Japan, this Kurogane combines an Aogami #2 carbon-steel core with soft iron cladding in a three-layer san-mai construction. A dark kurouchi finish contrasts with the polished bevel, and the one-piece octagonal ebony handle completes the traditional look. The blade is fully reactive, so it suits cooks who enjoy carbon steel and will wipe it dry during and after use.

Common Questions

What is a ko-bunka knife used for? A ko-bunka is a small bunka for detailed food prep. This 120mm model is useful for dicing shallots, slicing garlic, trimming boneless proteins, and cutting small portions of vegetables or herbs.

How is it different from a petty knife? The ko-bunka has a taller blade and an angular tip. It gives your guiding hand a broader surface to work against during board cuts, while a narrow petty can be more convenient for tasks such as peeling in the hand.

Is this knife stainless? No. Both the Blue #2 edge and soft iron cladding react with moisture and food. A patina will develop with use; wash and dry the knife promptly to prevent rust.

Can left-handed cooks use it? Yes. Its double-bevel, 50/50 edge and octagonal wa handle suit either hand. Use controlled slicing or push cuts and keep the fine tip free of twisting or prying forces.

Specifications

Brand: Hatsukokoro

Series: Kurogane

Knife Type: Ko-Bunka

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

Cladding: Soft iron

Construction: San-mai, three layers

Finish: Kurouchi

Edge: Double bevel, 50/50

Nominal Blade Length: 120 mm

Cutting Edge Length: 122 mm

Overall Length: 250 mm

Blade Height: 41.4 mm

Spine Thickness at Heel: 3.3 mm

Spine Thickness at Midpoint: 2.1 mm

Spine Thickness 15 mm from Tip: 1.66 mm

Weight: 102 g

Handle Material: Mono ebony

Handle Shape: Octagonal wa handle

Hardness: 62–63 HRC

Country of Origin: Tosa, Japan

Measurements are reference values for the mono ebony model. Dimensions, weight, finish, and natural wood grain vary between handmade knives.

Care

Hand wash with mild soap and dry immediately. Never leave the knife soaking or put it in a dishwasher. Use wood or a soft synthetic surface such as a Hasegawa cutting board, and avoid bones, frozen food, and hard chopping surfaces. Sharpen on whetstones as needed. Apply a thin coat of tsubaki knife oil to the clean, dry blade before extended storage.