{"product_id":"hinokuni-white-1-kurouchi-bunka-180mm","title":"Hinokuni White #1 Kurouchi Bunka 180mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hinokuni Shiro Kuro Shirogami #1 Kurouchi Bunka 180mm is a rustic, hand-forged Japanese all-purpose knife made for cooks who want carbon steel sharpness, easy sharpening, and real blacksmith character. Forged by Yukihiro Sakai of Kumamoto, Japan, this bunka combines a reactive White #1 carbon steel core with soft iron cladding and a traditional kurouchi blacksmith finish.\u003c\/p\u003e\n\u003cp\u003eThe 180mm bunka profile is one of the most useful shapes in a Japanese kitchen knife lineup. It has enough length for daily prep, a flatter edge for push cutting, and a pointed reverse tanto tip for detail work. Use it for vegetables, herbs, boneless proteins, garlic, shallots, and general board work. Compared with a gyuto, this bunka feels compact and controlled; compared with a santoku, the sharper K-tip gives better precision at the front of the blade.\u003c\/p\u003e\n\u003cp\u003eShirogami #1, also called White #1 steel, is loved because it can take an extremely fine edge and is very responsive on sharpening stones. This is a fully reactive carbon steel knife, so it will patina with use and needs to be washed and dried immediately after cooking. For cooks who enjoy traditional Japanese knives, that reactivity is part of the appeal: the blade develops its own character over time while rewarding good technique with excellent cutting feel.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the Hinokuni Shiro Kuro Bunka best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for everyday prep: slicing vegetables, chopping herbs, cutting onions, trimming boneless meats, and handling smaller precision tasks with the pointed K-tip. It is not designed for bones, frozen food, hard squash stems, or twisting through dense ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is Shirogami #1 easy to maintain?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Shirogami #1 is easy to sharpen but requires careful cleaning. Wipe the blade during longer prep sessions, wash by hand only, and dry it immediately after use. For longer storage or humid kitchens, a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003e100% pure tsubaki oil\u003c\/a\u003e helps protect the reactive carbon steel and iron cladding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this a good Japanese knife for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, if the home cook understands carbon steel care. The Hinokuni Bunka is a great choice for someone who wants a handmade Japanese knife with strong cutting performance, traditional steel, and a rustic kurouchi finish without jumping into a much higher price point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I keep the edge sharp?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Use a soft, knife-friendly cutting board and avoid scraping the edge sideways on the board. Light stropping on the \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife Premium XL Buffalo Leather Strop\u003c\/a\u003e can help maintain the edge between sharpening sessions. When it needs a full reset, our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e is a good option for keeping the geometry performing properly.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\/Blacksmith:\u003c\/strong\u003e Hinokuni \/ Yukihiro Sakai\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 Shirogami #1 \/ White #1 Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Iron Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San Mai, Hammer Forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 320mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 183g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Oval Cherry or Oak Wa Handle with Black Plastic Ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge\/Bevel:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Kumamoto, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":52978206540000,"sku":null,"price":149.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hinokuni-white-1-kurouchi-bunka-2.jpg?v=1780678237","url":"https:\/\/tokushuknife.com\/products\/hinokuni-white-1-kurouchi-bunka-180mm","provider":"Tokushu Knife","version":"1.0","type":"link"}