{"product_id":"kurogane-blue2-kurouchi-bunka140","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 140mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 140mm with mono ebony handle is a small Japanese kitchen knife for precise prep on the cutting board. The compact blade is easy to place around shallots, garlic, herbs and smaller vegetables, while its angled tip helps with trimming and detailed cuts. It is a useful choice when a full-size chef knife feels larger than the task requires.\u003c\/p\u003e\n\u003cp\u003eA Blue #2 carbon steel core, soft iron cladding and a dark kurouchi finish give the Kurogane its traditional construction and appearance. The octagonal mono ebony wa handle provides a simple, comfortable grip. The blade takes well to whetstone sharpening and develops a patina with use. Surface texture and forge marks vary between knives, reflecting the rustic finish of this series.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a 140mm bunka best for?\u003c\/strong\u003e\u003cbr\u003eUse it for small vegetable prep, mincing herbs and trimming boneless proteins. The short blade gives you close control, and its pointed tip reaches into small ingredients. A longer gyuto is more convenient for large cabbages, melons and long slicing cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from a petty knife?\u003c\/strong\u003e\u003cbr\u003eThe bunka's taller blade provides more room for your fingers during board work, while the angled tip still supports detailed cutting. Its profile suits chopping and push cuts through small ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Blue #2 stainless?\u003c\/strong\u003e\u003cbr\u003eNo. Both the Blue #2 core and soft iron cladding are reactive. Wipe the blade during prep and wash and dry it promptly afterward. A patina is normal, but moisture left on the blade can cause rust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I keep the edge sharp?\u003c\/strong\u003e\u003cbr\u003eUse suitable whetstones when sharpening is needed and light touch-ups on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e between sessions. Tokushu Knife's \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e is available if you would like a professionally finished edge before use.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Kurogane\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore steel:\u003c\/strong\u003e Aogami #2 (Blue #2) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal blade length:\u003c\/strong\u003e 140 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal mono ebony wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasured blade length:\u003c\/strong\u003e 145 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 268 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 43.3 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine at heel:\u003c\/strong\u003e 2.65 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine at midpoint:\u003c\/strong\u003e 1.69 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine behind tip:\u003c\/strong\u003e 0.55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 104 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMeasurements are from the sample recorded for this listing; individual knives may vary slightly.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash with mild soap and dry immediately. Never soak the knife or put it in a dishwasher. Cut on wood or a soft synthetic surface, such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e. Avoid bones, frozen food, twisting and prying, especially with the fine tip. Before extended storage, apply a thin coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki camellia oil\u003c\/a\u003e to the clean, dry blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":54964821852384,"sku":"TK-54964821852384","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-kurogane-blue-2-kurouchi-bunka-140mm-ebony-angled-front.jpg?v=1789798804","url":"https:\/\/tokushuknife.com\/es\/products\/kurogane-blue2-kurouchi-bunka140","provider":"Tokushu Knife","version":"1.0","type":"link"}