There is something inherently satisfying about a well-made kurouchi bunka, and this 180mm Aogami Super blade by Shiro Kamo hits all the right notes. Awarded the Dento-Kogei-shi title - meaning master of traditional crafts - at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan, with a small, tightly supervised crew that keeps every stage of production in-house. His attention to detail and mastery of heat treatment are evident in every blade he produces.
The bunka is one of the most versatile formats in the Japanese kitchen - a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. This is one of the tallest bunkas in our catalog, giving it outstanding knuckle clearance and the kind of authority on the cutting board that makes long prep sessions genuinely enjoyable. The Aogami Super carbon steel core - also known as Super Blue - is hardened to 63 HRC for an extremely keen edge that holds well through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi - meaning black finish - surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, durable, and well fitted.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
We do not carry a saya that fits this knife - we recommend the felt guard instead.Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even, 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 5.1 oz (144 g)
Blade Length: 186 mm
Total Length: 332 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm
The bunka is one of the most versatile formats in the Japanese kitchen - a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. This is one of the tallest bunkas in our catalog, giving it outstanding knuckle clearance and the kind of authority on the cutting board that makes long prep sessions genuinely enjoyable. The Aogami Super carbon steel core - also known as Super Blue - is hardened to 63 HRC for an extremely keen edge that holds well through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi - meaning black finish - surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, durable, and well fitted.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
We do not carry a saya that fits this knife - we recommend the felt guard instead.
