The bunka is a versatile reverse-tanto format - the clipped pointed tip suits detail work and precise cuts, the flat profile suits push-cutting through produce and proteins, and the 47mm blade height gives it solid board presence without the bulk of a full nakiri. Yu Kurosaki builds the Kokusen line around Aogami Super (AS) carbon steel - one of the hardest and most refined carbon steels produced in Japan, hardened to 63-64 HRC - with stainless cladding and a kurouchi hammered finish that gives the line a dark, textured visual identity distinct from every other Kurosaki line. The carbon edge delivers sharpness and retention that rewards cooks who take their knife maintenance seriously.
At 170mm blade length the Kokusen bunka is a compact, nimble all-purpose knife. The convex grind - present throughout every Kurosaki line - reduces drag through food and promotes release across the full blade height. CKTG was among the first international accounts to carry Kurosaki knives, a relationship of over a decade built before his reputation became as broadly established as it is today. Rosewood octagonal handle with black pakka wood ferrule. Even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
At 170mm blade length the Kokusen bunka is a compact, nimble all-purpose knife. The convex grind - present throughout every Kurosaki line - reduces drag through food and promotes release across the full blade height. CKTG was among the first international accounts to carry Kurosaki knives, a relationship of over a decade built before his reputation became as broadly established as it is today. Rosewood octagonal handle with black pakka wood ferrule. Even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
- Blacksmith: Yu Kurosaki
- Location: Echizen, Japan
- Line: Kokusen
- Construction: San Mai
- Edge Steel: Aogami Super (AS) Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi Hammered
- HRC: 63-64
- Edge Grind: Even 50/50 Double Bevel
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.2 oz (120 g)
- Blade Length: 170mm
- Total Length: 315mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
