Hatsukokoro Sunaarashi Kurozome VG10 Bunka 180mm



Hatsukokoro works with a wide variety of Artisans just outside Osaka Japan, from blacksmiths, handle makers and Master knife sharpeners.

The Sunaarashi (Sandstorm) line form Hatsukokoro feels super light and nimble in the hand. The Blade is thinly ground to maximize cutting performance. The edges around choil and spine are nice and smooth. All round great fit and finish. The contras between the Mirror polished Damascus and the dark VG10 Core is stunning and will definitely turn some heads in the kitchen.

The Sunaarashi Line is made with VG10 Stainless steel. This steel is produced by Takefu Special Steel Co. Ltd. It’s a steel that has a great balance between edge retention, sharpness and ductility.



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.

Type: Western Style

Best for: Meat, Fish, Herbs, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types


Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.



In stock

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Additional information

Knife Shape


Blade Length


Total length




Rockwell Hardness


Steel Type

VG10 Stainless Steel

Handle Material

Walnut with Buffalo horn


Double bevel


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