{"product_id":"kurogane-blue2-kurouchi-kobunka80","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 80mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 80mm with mono ebony handle is a tiny Japanese prep knife for the jobs that do not need a full-size blade. Its short cutting edge and angular tip give you close control when slicing garlic, trimming mushrooms, cutting a shallot, or preparing small garnishes. The compact, tall profile is particularly useful for precise work on a cutting board.\u003c\/p\u003e\n\u003cp\u003eMade in Tosa, Japan, the Kurogane pairs an Aogami #2 carbon-steel core with soft iron cladding in a three-layer san-mai construction. The dark kurouchi surface and polished bevel give the blade a traditional appearance, complemented by a one-piece octagonal ebony handle. Both the edge and cladding are reactive and develop a patina with use.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is an 80mm ko-bunka good for?\u003c\/strong\u003e\u003cbr\u003eUse it for small ingredients and short, controlled cuts: slicing garlic, trimming vegetables, cutting herbs in small amounts, or preparing garnishes. The pointed tip helps with detailed work, while the taller blade gives your guiding hand a surface to work against.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan this replace my chef's knife?\u003c\/strong\u003e\u003cbr\u003eIt works best alongside a larger knife. Reach for the ko-bunka when you want close control over a small ingredient, and use a gyuto or santoku for large vegetables, long slices, and bigger batches of food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for left-handed cooks?\u003c\/strong\u003e\u003cbr\u003eYes. The double-bevel, 50\/50 edge and octagonal wa handle suit either hand. Use controlled slicing or push cuts, and avoid twisting the tip while it is in the food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Blue #2 steel need special care?\u003c\/strong\u003e\u003cbr\u003eIt needs prompt washing and drying. The Blue #2 edge and soft iron cladding are not stainless, so wipe the blade during prep and dry it thoroughly before putting it away. Patina is normal; leaving the knife wet can cause rust.\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 80 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting Edge Length:\u003c\/strong\u003e 85 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 210 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 34–35 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.7–2.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Midpoint:\u003c\/strong\u003e 1.9 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 70–74 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 61–62 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. Do not soak or put this knife in a dishwasher. Use a wood or soft synthetic cutting surface, such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e. Avoid bones, frozen food, prying, and hard chopping surfaces. Sharpen on whetstones when needed. 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 knife oil\u003c\/a\u003e to the clean, dry blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":54964821623008,"sku":"TK-54964821623008","price":104.95,"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-80mm-ebony-angled-front.jpg?v=1789798971","url":"https:\/\/tokushuknife.com\/es\/products\/kurogane-blue2-kurouchi-kobunka80","provider":"Tokushu Knife","version":"1.0","type":"link"}