Hatsukokoro Kumokage Kurouchi Damascus – Bunka



Hatsukokoro works with a wide variety of Artisans just outside Osaka Japan, from blacksmiths, handle makers and Master knife sharpeners. The Kumokage line is Hand-Forged with Aogami 2/Blue Carbon 2 Steel cladded in Soft Iron. The knives are really well made, have nice even grinds and really well balanced.

Blue carbon steel is known for its amazing edge retention and sharpness. The knife is fully reactive carbon/Iron so some extra care is required. Make sure that you avoid “bad” rust (Orange in colour) from forming on the blade. Wash the knife with soapy water after use and make sure to dry it properly with a paper towel or dry cloth. Over time, the blade will begin to develop a Patina “good” Rust. This oxidation will usually be grey to dark grey in colour and actually protect your knife from harmful rust. The knife will slowly start building its own personal character.



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.


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