Hatsukokoro Kaijin Blue #2 Bunka 180mm – Mono Olivewood Handle
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180-day returns on eligible unused items. Free prepaid label. Return details.
Free US standard shipping over $99. Normally fulfilled within 2 business days. Delivery details.
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Overview
The Hatsukokoro Kaijin Blue #2 Bunka 180mm with mono olivewood handle is a compact Japanese kitchen knife for everyday vegetable prep, herbs and boneless proteins. Its pointed k-tip gives you close control when scoring onions or making fine cuts, while the broad blade and flatter edge section suit deliberate push cuts.
A Blue #2 carbon-steel core sits between layers of stainless cladding. This gives you a carbon-steel cutting edge with less exposed reactive steel to look after. The clean migaki finish shows a subtle cladding line, and the single-piece octagonal olivewood handle adds warm colour and distinctive natural grain. Its double-bevel edge suits both right- and left-handed cooks.
Common Questions
What is a bunka knife used for?
A bunka is an all-purpose prep knife. Use this 180mm model to slice vegetables, chop herbs and portion boneless meat or fish. The fine tip is useful for detail work; avoid twisting it in a cut or using it to pry.
Is the Kaijin stainless?
The outer cladding is stainless, but the exposed Blue #2 core is carbon steel. The edge will develop a patina and can rust if left wet. Wipe it during prep, especially after acidic ingredients, then hand-wash and dry it promptly.
Is this a good knife for home cooks?
Yes, for cooks who want a manageable all-purpose blade and are comfortable with carbon-steel care. Use light pressure and a wood or Hasegawa cutting board. Keep it away from bones, frozen food and hard cutting surfaces.
How do I maintain the edge?
Sharpen on waterstones when needed. Light stropping on a Tokushu Knife leather strop can help maintain a refined edge between sharpenings. Our professional sharpening service is also available.
Specifications
- Brand: Hatsukokoro
- Series: Kaijin
- Knife Type: Bunka with k-tip
- Core Steel: Blue #2 / Aogami #2 carbon steel
- Cladding Type: Stainless steel, three-layer san-mai construction
- Blade Length: 180mm nominal size
- Bevel: Double bevel
- Finish: Migaki, with a fine matte blade face and polished edge
- Handle Material: Mono olivewood, octagonal wa handle
- Hardness (HRC): Approximately 62
- Country of Origin: Japan
Natural wood grain and blade dimensions vary between knives. Never soak or place in a dishwasher. For extended storage, apply a thin coat of Tsubaki oil to the clean, dry blade.
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
