Hatsukokoro Kurogane Kurouchi Bunka 165mm Ebony Handle
R2,300.00
Hatsukokoro
Hatsukokoro is a Japanese knife brand that collaborates with small, specialised workshops throughout Japan. Each knife is made by experienced blacksmiths and sharpeners, allowing Hatsukokoro to offer a wide range of authentic Japanese knives while maintaining consistent quality. The brand focuses on traditional forging methods and performance-driven designs rather than mass production.
The Kurogane range is forged in the Tosa region and reflects a true workhorse approach to Japanese knife making. Kurogane (黒鉄) translates to “black iron”, referring to both the kurouchi forge finish and the tough, utilitarian nature of these blades. Visible forge marks and a raw finish are intentional, highlighting the knife’s handmade origin.
This knife features a relatively thick grind, making it more robust than thinner, laser-style Japanese knives. The added thickness provides durability and confidence during everyday prep while still allowing excellent cutting performance once properly sharpened.
Steel & Construction
At the core of the blade is Aogami #2 (Blue Paper Steel), a high-carbon Japanese steel prized for its fine grain structure, edge stability, and ease of sharpening. Aogami #2 contains added tungsten and chromium, which enhance edge retention and allow the knife to achieve a very sharp, long-lasting edge.
The blade is iron clad, adding toughness and support to the carbon steel core. Both the core steel and cladding are fully reactive and will develop a natural patina over time. This patina is a normal and desirable characteristic of carbon steel knives and helps protect the blade from active rust.
Maintenance & Care
As with all carbon steel Japanese knives, proper care is essential. Always hand-wash and dry the knife immediately after use and avoid prolonged exposure to moisture. Due to the harder nature of carbon steel, avoid cutting bones, frozen foods, or very hard ingredients, as these can cause chipping. With correct use, regular sharpening, and good maintenance, this knife will deliver exceptional performance for many years.
HRC: 61:63
MADE IN JAPAN
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Bunka
Bunka Knife (文化包丁 – pronounced: Bunka Bōchō) literally translated from Japanese means ‘Cultural Knife’. The name stems from the traditional use of making cultural and traditional Japanese cuisine at home.
The Bunka is versatile because of its similarity to the Santoku. It is regarded as a multi-use knife and is best for chopping, dicing and mincing food such as meat, fish, vegetables and herbs. The flat profile is ideal for slicing meat, fish and vegetables. The tall profile is ideal for chopping fruits, vegetables and thinly sliced meat. The pointed tip makes it superior for precision work and scoring vegetables and meat. The tip also allows for light butchering work and enables the user to get under layers of fat and sinew. The blade profile is well suited for tap-chopping or push-cutting techniques.
The length of the Bunka is generally shorter than traditional Western chef’s knives. The shorter, compacted length and thinness of the blade makes it lighter and less strenuous to handle for long periods of time. The tall, flat profile with the reverse tanto is what characteristically defines the blade from other shapes.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
165mm |
|---|---|
| Blade Height |
46mm |
| Edge |
50/50 |
| Handle |
Ebony |
| Knife Total Length |
310mm |
| Weight |
157g |
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