Zakuri AS Kurouchi Bunka 180mm

Overview

The Zakuri AS Kurouchi Bunka 180mm is a compact, do-everything Japanese kitchen knife forged in Tosa, Japan by the Zakuri blacksmiths’ co-op. It pairs a hard-wearing Aogami Super (AS) carbon-steel core with tough iron cladding in a traditional kurouchi (black) finish for extra bite, food release, and easy maintenance. The K-tip “bunka” profile excels at precise tip work, straight-line push cuts, and confident chopping on vegetables and proteins alike. If you want a nimble daily driver with serious edge life and classic Tosa character, this is it.

Steel & build, in plain English: AS (Aogami Super) is a premium high-carbon steel prized for taking a screaming-sharp edge and holding it. The kurouchi iron cladding protects most of the blade from reactivity while keeping the core’s cutting performance front and center. Expect fast, clean cuts, crisp feedback on the board, and a patina that tells the story of your cooking.

Common Questions

Q: Is this knife suitable for home cooks?
A: Absolutely. The 180mm length is approachable in small kitchens yet long enough for full-size tasks. The K-tip helps with shallots, garlic, and detail work, while the flatter edge cruises through veggies with push cuts.

Q: How do I care for a carbon-steel knife?
A: Wash by hand, dry immediately, and wipe a drop of blade oil on before storage. We recommend Tsubaki (camellia) oil. For edge touch-ups between full sharpenings, a few light passes on our Tokushu XL Buffalo Leather Strop work wonders.

Q: Do you offer sharpening or setup?
A: Yes—choose our in-house Knife Sharpening Service at checkout for dialed-in performance right out of the box.

Q: What cutting board should I use?
A: Avoid glass/stone. A quality soft board extends edge life—our pick is the Hasegawa Pro.

Specifications

• Core Steel: Aogami Super (AS) high-carbon steel
• Cladding Type: Iron clad with kurouchi finish
• Blade Length: 180mm
• Overall Length: 325mm 
• Spine Thickness (Heel): 3.0mm
• Weight: 138g
• Handle Material: Chestnut with plastic collar
• Hardness (HRC): 63 HRC 
• Origin: Tosa, Japan; Zakuri co-op

Use & Care Tips

Hand wash only, dry immediately, and store with a thin coat of tsubaki oil. Touch up on a leather strop between full stone sessions. Avoid bones, frozen foods, and twisting cuts. Pair with a Hasegawa Pro board to maximize edge life.

Q: What makes Aogami Super special?
A: It takes a very fine edge and holds it longer than most carbons while resisting chipping when treated properly—great daily performance with proper care.

Q: Is the finish stainless?
A: The kurouchi cladding helps resist rust, but the exposed AS edge is carbon steel—keep it dry and oiled for best results.