The Hatsukokoro AS Migaki Bunka 180mm is a high-performance carbon steel knife that delivers excellent cutting feel at a very approachable price. The core steel is Aogami Super, one of the top-tier carbon steels available, known for its outstanding edge retention and ability to take a very fine, sharp edge. It is clad in stainless steel, which helps reduce maintenance while still giving you the benefits of a carbon steel edge.
This knife features a clean migaki (polished) finish and a comfortable octagonal ebony handle with a lacquered surface for durability and water resistance. The grind is even, making it suitable for both right- and left-handed users. It has a thin, nimble feel with good height for board work, making it a versatile choice for vegetables, proteins, and general prep. Like all carbon steel knives, the edge will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers consistently praise the excellent edge retention, ease of sharpening, and overall value. Many note that it performs like a much more expensive knife and quickly becomes a go-to in the kitchen.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
Brand: Hatsukokoro Location: Japan Construction: San Mai, Roll Forged Edge Steel: Aogami Super (Blue Super) Carbon Steel Cladding: Stainless Steel Finish: Migaki (Polished) HRC: 62–63 Edge Grind: Even Weight: 6.1 oz (174 g) Blade Length: 181 mm Total Length: 330 mm Spine Thickness at Heel: 2 mm Blade Height: 50 mm Handle: Octagonal Ebony
This knife features a clean migaki (polished) finish and a comfortable octagonal ebony handle with a lacquered surface for durability and water resistance. The grind is even, making it suitable for both right- and left-handed users. It has a thin, nimble feel with good height for board work, making it a versatile choice for vegetables, proteins, and general prep. Like all carbon steel knives, the edge will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers consistently praise the excellent edge retention, ease of sharpening, and overall value. Many note that it performs like a much more expensive knife and quickly becomes a go-to in the kitchen.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent knife!, April 29, 2026Posted By: Bruce Anderson
This is my first "real" knife. Very thankful to have made the purchase! I've previously been using modestly priced Victorinox, Mercer, etc. and just made sure that they were kept sharp. TBF, those other knives generally work fine. After all, a sharp knife is a sharp knife, right?
Well....not entirely.
My other knives just don't function as well as this one. This knife is able to get quite sharp (BESS score of 93). It's shape results in little effort needed to complete cutting tasks. The balance, the comfort of the handle, the low amount of food adherence, and just the overall feel of this knife make prep a breeze. I LOVE using this knife!
It's a perfect for me shape and size. It glides through food. I had almost zero adherence when cutting ripe strawberries this morning. The blade edge is quite thin, and the spine is stout enough to handle heartier substances. It is a wonderful general purpose design.
The ONE downside is that it requires attention to prevent rusting/discoloration. I made the mistake of treating this knife as I have all of my other (stainless) knives. Discoloration developed within an hour.
Overall, I am thrilled with this knife!
This is my first "real" knife. Very thankful to have made the purchase! I've previously been using modestly priced Victorinox, Mercer, etc. and just made sure that they were kept sharp. TBF, those other knives generally work fine. After all, a sharp knife is a sharp knife, right?
Well....not entirely.
My other knives just don't function as well as this one. This knife is able to get quite sharp (BESS score of 93). It's shape results in little effort needed to complete cutting tasks. The balance, the comfort of the handle, the low amount of food adherence, and just the overall feel of this knife make prep a breeze. I LOVE using this knife!
It's a perfect for me shape and size. It glides through food. I had almost zero adherence when cutting ripe strawberries this morning. The blade edge is quite thin, and the spine is stout enough to handle heartier substances. It is a wonderful general purpose design.
The ONE downside is that it requires attention to prevent rusting/discoloration. I made the mistake of treating this knife as I have all of my other (stainless) knives. Discoloration developed within an hour.
Overall, I am thrilled with this knife!
Great nimble knifePosted By: Jordan Ross
47 people found this review helpful
I saw that CKTG stocked this and had to try it out. I’m very glad I did. This knife is a performer. Light and nimble with a very comfortable lacquered handle.
Been using this knife for prep and service throughout the week and it’s an absolute joy to use. The grind is noticeable convex when looking down the choil and is nice and thin towards the edge and tip. It’s thin from the spine as well but really reminds me of the old Richmond laser aogami super line.
Balance point is is just at the top of the choil, a little more handle heavy, but still very comfortable and nimble in its performance. The spine and choil are comfortable rounded.
Like all aogami super knives it sharpens up like a dream. Easy to get a stupidly sharp edge and holds it really well. I put it through some serious work this past week and it just keeps going.
Nice food release, doesn’t stick up on product too much when going through tackier ingredients. Enough of a flat on the belly for push or pull cuts but also enough belly to rock like a champ.
I’m really enjoying the patina that comes with aogami super. The cladding is mostly stainless, I haven’t had any issues with rust or spotting and I’m not worried about any forming. The cladding does form some patina though, it gets some nice blues and purples forming where the grind is thinner and closer to the core.
All in all a comfortably great performer with a thin and nimble blade. Very happy with this pick up.
47 people found this review helpful
I saw that CKTG stocked this and had to try it out. I’m very glad I did. This knife is a performer. Light and nimble with a very comfortable lacquered handle.
Been using this knife for prep and service throughout the week and it’s an absolute joy to use. The grind is noticeable convex when looking down the choil and is nice and thin towards the edge and tip. It’s thin from the spine as well but really reminds me of the old Richmond laser aogami super line.
Balance point is is just at the top of the choil, a little more handle heavy, but still very comfortable and nimble in its performance. The spine and choil are comfortable rounded.
Like all aogami super knives it sharpens up like a dream. Easy to get a stupidly sharp edge and holds it really well. I put it through some serious work this past week and it just keeps going.
Nice food release, doesn’t stick up on product too much when going through tackier ingredients. Enough of a flat on the belly for push or pull cuts but also enough belly to rock like a champ.
I’m really enjoying the patina that comes with aogami super. The cladding is mostly stainless, I haven’t had any issues with rust or spotting and I’m not worried about any forming. The cladding does form some patina though, it gets some nice blues and purples forming where the grind is thinner and closer to the core.
All in all a comfortably great performer with a thin and nimble blade. Very happy with this pick up.
