{"product_id":"kurogane-blue2-kurouchi-kobunka120","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 120mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 120mm with mono ebony handle brings the control of a small knife to everyday cutting-board prep. Its short blade and angular tip work well for shallots, garlic, mushrooms, herbs, and other small ingredients. The taller profile gives you more clearance over the board than a narrow paring knife, while the pointed tip helps with fine cuts and trimming.\u003c\/p\u003e\n\u003cp\u003eMade in Tosa, Japan, this Kurogane combines an Aogami #2 carbon-steel core with soft iron cladding in a three-layer san-mai construction. A dark kurouchi finish contrasts with the polished bevel, and the one-piece octagonal ebony handle completes the traditional look. The blade is fully reactive, so it suits cooks who enjoy carbon steel and will wipe it dry during and after use.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a ko-bunka knife used for?\u003c\/strong\u003e\u003cbr\u003eA ko-bunka is a small bunka for detailed food prep. This 120mm model is useful for dicing shallots, slicing garlic, trimming boneless proteins, and cutting small portions of vegetables or herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from a petty knife?\u003c\/strong\u003e\u003cbr\u003eThe ko-bunka has a taller blade and an angular tip. It gives your guiding hand a broader surface to work against during board cuts, while a narrow petty can be more convenient for tasks such as peeling in the hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this knife stainless?\u003c\/strong\u003e\u003cbr\u003eNo. Both the Blue #2 edge and soft iron cladding react with moisture and food. A patina will develop with use; wash and dry the knife promptly to prevent rust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan left-handed cooks use it?\u003c\/strong\u003e\u003cbr\u003eYes. Its double-bevel, 50\/50 edge and octagonal wa handle suit either hand. Use controlled slicing or push cuts and keep the fine tip free of twisting or prying forces.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\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 Ko-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, three layers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal Blade Length:\u003c\/strong\u003e 120 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting Edge Length:\u003c\/strong\u003e 122 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 250 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 41.4 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.3 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Midpoint:\u003c\/strong\u003e 2.1 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 15 mm from Tip:\u003c\/strong\u003e 1.66 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 102 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mono ebony\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape:\u003c\/strong\u003e Octagonal wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62–63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMeasurements are reference values for the mono ebony model. Dimensions, weight, finish, and natural wood grain vary between handmade knives.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash with mild soap and dry immediately. Never leave the knife soaking or put it in a dishwasher. Use wood or a soft synthetic surface such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e, and avoid bones, frozen food, and hard chopping surfaces. Sharpen on whetstones as needed. Apply a thin coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki knife oil\u003c\/a\u003e to the clean, dry blade before extended storage.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":54964821754080,"sku":"TK-54964821754080","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-ko-bunka-120mm-ebony-angled-front.jpg?v=1789798941","url":"https:\/\/tokushuknife.com\/es\/products\/kurogane-blue2-kurouchi-kobunka120","provider":"Tokushu Knife","version":"1.0","type":"link"}