The Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm is a handcrafted Japanese kitchen knife designed for precise, versatile food preparation. The bunka profile serves as an all-purpose chef’s kitchen knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and handling daily meal prep tasks with control and efficiency. Lightweight and well-balanced, this kitchen knife feels nimble in hand and delivers clean, smooth cuts across a wide range of ingredients.
The core steel is SG2 powdered stainless steel, heat-treated to approximately 63 HRC for excellent edge retention and long-lasting sharpness. SG2 offers the performance of a high-end powdered steel with the convenience of stainless corrosion resistance. The core is clad in stainless Damascus using san mai construction, adding durability and subtle food release while maintaining a refined appearance. The double bevel 50/50 edge works comfortably for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: Although this is a stainless kitchen knife, hand wash and dry after each use. Do not soak or place in the dishwasher. Use a quality cutting board. A light touch-up on a 1000–2000 grit stone will keep the edge performing at its best.Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Core Steel: SG2 Powdered Stainless Steel
Hardness: ~63 HRC
Finish: Stainless Damascus
Edge: Double Bevel, 50/50
Handle: Octagonal Olivewood
Weight: 4.8 oz (136 g)
Edge Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
The core steel is SG2 powdered stainless steel, heat-treated to approximately 63 HRC for excellent edge retention and long-lasting sharpness. SG2 offers the performance of a high-end powdered steel with the convenience of stainless corrosion resistance. The core is clad in stainless Damascus using san mai construction, adding durability and subtle food release while maintaining a refined appearance. The double bevel 50/50 edge works comfortably for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: Although this is a stainless kitchen knife, hand wash and dry after each use. Do not soak or place in the dishwasher. Use a quality cutting board. A light touch-up on a 1000–2000 grit stone will keep the edge performing at its best.
