{"product_id":"imai-stainless-clad-aogami-super-kurouchi-bunka-183mm-with-sanjo-walnut-maple-handle","title":"Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm with Sanjo Walnut \u0026 Maple Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eImai Stainless Clad Aogami Super Kurouchi Bunka 183mm\u003c\/strong\u003e introduces the work of \u003cstrong\u003eShotaro Imai\u003c\/strong\u003e, an emerging Japanese blacksmith with 14 years of forging experience. Imai studied under renowned Echizen blacksmith \u003cstrong\u003eShiro Kamo\u003c\/strong\u003e, and this Bunka reflects that foundation through its confident forging, practical geometry, and high-performance Blue Super core.\u003c\/p\u003e\n\u003cp\u003eAt Tokushu Knife, we complete each blade in-house with our \u003cstrong\u003eSanjo Walnut Wa Handle with Maple Stripe\u003c\/strong\u003e. The warm walnut, contrasting maple detail, and traditional octagonal profile look exceptional against the rugged Kurouchi finish. More importantly, the lightweight handle preserves the knife's nimble balance and gives this exclusive Tokushu configuration a refined, purposeful feel in hand.\u003c\/p\u003e\n\u003ch2\u003eAogami Super Performance with Easier Maintenance\u003c\/h2\u003e\n\u003cp\u003eThe core is forged from \u003cstrong\u003eAogami Super, also called Blue Super steel\u003c\/strong\u003e, a premium Japanese carbon steel known for excellent edge retention, a refined cutting edge, and strong performance at acute sharpening angles. Stainless cladding covers most of the blade, reducing the maintenance normally associated with carbon steel while leaving the exposed core near the edge reactive.\u003c\/p\u003e\n\u003cp\u003eThis construction is ideal for cooks who want the sharpness and edge life of a high-end carbon steel Japanese knife without maintaining a fully reactive blade. A natural patina will gradually form along the exposed cutting edge, while the stainless outer layers remain comparatively easy to care for.\u003c\/p\u003e\n\u003ch2\u003eVersatile 183mm Bunka Geometry\u003c\/h2\u003e\n\u003cp\u003eAt 183mm, this Bunka offers more cutting capacity than many compact all-purpose knives while remaining agile and easy to control. The relatively flat edge profile works well for push cutting vegetables, herbs, and boneless proteins, while the pointed K-tip is useful for onions, shallots, garlic, trimming, and precise detail work.\u003c\/p\u003e\n\u003cp\u003eThe blade measures 44mm tall at the heel and weighs only 132g with its installed handle. A 2.8mm spine at the heel tapers to 2.0mm at mid-blade and just 0.51mm approximately 10mm behind the tip. That distal taper gives the knife a stable feel near the heel with a fine, precise tip for detailed cuts.\u003c\/p\u003e\n\u003ch2\u003eKurouchi Finish and In-House Handle Installation\u003c\/h2\u003e\n\u003cp\u003eThe dark \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e preserves the forged character of the blade and creates a striking contrast with the polished bevel and exposed Aogami Super edge. Natural variations in the finish are part of the handmade character of each knife.\u003c\/p\u003e\n\u003cp\u003eWe install the Sanjo Walnut and Maple Stripe handle in-house because the combination looks fantastic and gives the blade the balance it deserves. The octagonal Wa handle is comfortable for both right- and left-handed users and provides excellent control without adding unnecessary weight.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is this Imai Bunka suitable for home cooks?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. It offers professional-level cutting performance, but the stainless cladding makes it more approachable than a fully reactive carbon steel knife. It is best suited to cooks who are comfortable hand washing and drying a knife immediately after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is a 183mm Bunka best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This Bunka is an excellent all-purpose knife for vegetables, herbs, boneless meats, poultry, and fish. The flatter edge supports push cutting and chopping, while the K-tip provides more precision than a rounded chef knife tip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Does Aogami Super rust?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The exposed carbon steel edge can react with moisture and acidic foods. Wipe and dry the knife promptly after use. For longer-term storage or humid environments, a light 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 can help protect the edge.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cp\u003eHand wash the knife with mild soap and dry it immediately. Do not place it in a dishwasher, leave it soaking, or use it on bones, frozen food, glass, stone, or ceramic surfaces. A knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e will help protect the fine edge.\u003c\/p\u003e\n\u003cp\u003eRegular 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 sharpness between full sharpening sessions. For customers who want exceptional out-of-the-box sharpness, our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eprofessional knife sharpening service\u003c\/a\u003e can be added before shipment.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Imai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shotaro Imai\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 Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Stainless Clad\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 183 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 311 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 44 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 10 mm from Tip:\u003c\/strong\u003e 0.51 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 132 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Tokushu Knife Sanjo Walnut with Maple Stripe Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Installation:\u003c\/strong\u003e Installed in-house by Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":53372495593696,"sku":null,"price":249.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/imai-aogami-super-kurouchi-bunka-183mm-three-quarter-rear_1de9e079-6188-4ea8-bfe4-38f3dc1249a2.jpg?v=1783927556","url":"https:\/\/tokushuknife.com\/products\/imai-stainless-clad-aogami-super-kurouchi-bunka-183mm-with-sanjo-walnut-maple-handle","provider":"Tokushu Knife","version":"1.0","type":"link"}