The Karaku Blue #1 Bunka 185mm offers an excellent introduction to one of the finest carbon steels available. Aogami #1 is prized for its ability to take an extremely sharp edge while still being relatively easy to sharpen compared to many high-end steels. This knife uses a san mai construction with soft iron cladding and a kurouchi finish, giving it a traditional look along with strong cutting performance and good feedback on the stones.
The bunka profile is one of the most versatile shapes in the kitchen, combining the agility of a smaller knife with enough length and height to handle most prep tasks. It excels at push cutting, chopping, and detailed work, while still allowing some rocking motion when needed. The upgraded stabilized octagonal handle adds durability and comfort, making this a practical, well-balanced knife that punches above its price point. Aogami #1 will develop a patina and can rust if left wet, so proper care is important.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 5.4 oz (154 g)
Blade Length: 189 mm
Total Length: 328 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
The bunka profile is one of the most versatile shapes in the kitchen, combining the agility of a smaller knife with enough length and height to handle most prep tasks. It excels at push cutting, chopping, and detailed work, while still allowing some rocking motion when needed. The upgraded stabilized octagonal handle adds durability and comfort, making this a practical, well-balanced knife that punches above its price point. Aogami #1 will develop a patina and can rust if left wet, so proper care is important.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
