{"product_id":"kurogane-blue2-kurouchi-bunka165","title":"Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 165mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 165mm with mono ebony handle is a compact Japanese kitchen knife for vegetables, herbs and boneless proteins. Its angled tip gives you control for trimming and fine cuts, while the straight working section suits chopping and push cutting. The 165mm length offers useful versatility for home cooking without taking up much space on the board.\u003c\/p\u003e\n\u003cp\u003eMade in Tosa, Japan, the Kurogane combines a Blue #2 carbon steel core with soft iron cladding and a rustic kurouchi finish. The core takes a keen edge and responds well to whetstone sharpening. Its octagonal ebony wa handle pairs dark wood with the blade's traditional appearance. Natural variation in forge marks and surface texture gives each knife its own character.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use a 165mm bunka for?\u003c\/strong\u003e\u003cbr\u003eUse it to dice onions, slice vegetables, mince herbs and trim boneless meat or fish. The pointed tip helps with precise cuts, while the broader blade supports everyday board work. It is a practical size for cooks who prefer a shorter all-purpose knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a good first carbon steel knife?\u003c\/strong\u003e\u003cbr\u003eIt can be, if you are willing to wipe the blade during prep and dry it promptly after washing. Both the Blue #2 core and soft iron cladding are reactive. A patina is expected with use; leaving moisture or food on the blade can cause rust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan both right- and left-handed cooks use it?\u003c\/strong\u003e\u003cbr\u003eYes. The 50\/50 double-bevel edge and octagonal wa handle suit either hand. Use controlled cuts and avoid twisting or prying with the tip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I maintain the edge?\u003c\/strong\u003e\u003cbr\u003eUse suitable whetstones when the knife needs sharpening. Light touch-ups on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e can help between sessions. For a professionally finished starting edge, add Tokushu Knife's \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\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 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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 62+\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal blade length:\u003c\/strong\u003e 165 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal mono ebony wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasured blade length:\u003c\/strong\u003e 165 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 307 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 44.5 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine at heel:\u003c\/strong\u003e 2.52 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine at midpoint:\u003c\/strong\u003e 1.36 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine behind tip:\u003c\/strong\u003e 0.95 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 148 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMeasurements are from the sample recorded for this listing; individual knives may vary slightly.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash with mild soap and dry immediately. Never soak the knife or put it in a dishwasher. Use a wood or soft synthetic cutting board, such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa cutting board\u003c\/a\u003e, and avoid bones, frozen food and hard cutting surfaces. 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 camellia oil\u003c\/a\u003e to the clean, dry blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":54964821917920,"sku":"TK-54964821917920","price":124.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-kurogane-blue-2-kurouchi-bunka-165mm-ebony-angled-front.jpg?v=1789798771","url":"https:\/\/tokushuknife.com\/products\/kurogane-blue2-kurouchi-bunka165","provider":"Tokushu Knife","version":"1.0","type":"link"}