This knife was used and returned to us. We have applied our sharpening service to the knife and are now offering it for sale at a discount.
The Kurogane line comes out of Tosa, Japan, a region with a long tradition of honest, hard-working carbon steel knives, and this bunka is a strong introduction to what that tradition produces.
The core is Blue #2, an Aogami carbon steel hardened past 62 HRC and prized for the very sharp edge it takes and holds. It is hammer-forged in a san mai construction with a soft iron cladding for added durability and balance, finished in a rustic kurouchi, or black, blacksmith finish that gives the blade real character straight out of the box. The bunka profile combines a flat cutting edge with an angled tip, useful for everything from vegetables to detail work, and the 50/50 grind suits right- and left-handed cooks equally.
Care Instructions: Blue #2 is a reactive carbon steel, so wash and dry the blade after each use to avoid rust. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
A finish sharpening before first use is recommended to bring the factory edge up to its full potential.Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
HRC: 62+
Edge Grind: Even, Double Bevel, 50/50
Weight: 5.2 oz (148 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
Handle: Octagonal Ebony
The Kurogane line comes out of Tosa, Japan, a region with a long tradition of honest, hard-working carbon steel knives, and this bunka is a strong introduction to what that tradition produces.
The core is Blue #2, an Aogami carbon steel hardened past 62 HRC and prized for the very sharp edge it takes and holds. It is hammer-forged in a san mai construction with a soft iron cladding for added durability and balance, finished in a rustic kurouchi, or black, blacksmith finish that gives the blade real character straight out of the box. The bunka profile combines a flat cutting edge with an angled tip, useful for everything from vegetables to detail work, and the 50/50 grind suits right- and left-handed cooks equally.
Care Instructions: Blue #2 is a reactive carbon steel, so wash and dry the blade after each use to avoid rust. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
A finish sharpening before first use is recommended to bring the factory edge up to its full potential.
