Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 80mm – Ebony Handle

Overview

The Hatsukokoro Kurogane Blue #2 Kurouchi Ko-Bunka 80mm with mono ebony handle is a tiny Japanese prep knife for the jobs that do not need a full-size blade. Its short cutting edge and angular tip give you close control when slicing garlic, trimming mushrooms, cutting a shallot, or preparing small garnishes. The compact, tall profile is particularly useful for precise work on a cutting board.

Made in Tosa, Japan, the Kurogane pairs an Aogami #2 carbon-steel core with soft iron cladding in a three-layer san-mai construction. The dark kurouchi surface and polished bevel give the blade a traditional appearance, complemented by a one-piece octagonal ebony handle. Both the edge and cladding are reactive and develop a patina with use.

Common Questions

What is an 80mm ko-bunka good for?
Use it for small ingredients and short, controlled cuts: slicing garlic, trimming vegetables, cutting herbs in small amounts, or preparing garnishes. The pointed tip helps with detailed work, while the taller blade gives your guiding hand a surface to work against.

Can this replace my chef's knife?
It works best alongside a larger knife. Reach for the ko-bunka when you want close control over a small ingredient, and use a gyuto or santoku for large vegetables, long slices, and bigger batches of food.

Is it suitable for left-handed cooks?
Yes. The double-bevel, 50/50 edge and octagonal wa handle suit either hand. Use controlled slicing or push cuts, and avoid twisting the tip while it is in the food.

Does Blue #2 steel need special care?
It needs prompt washing and drying. The Blue #2 edge and soft iron cladding are not stainless, so wipe the blade during prep and dry it thoroughly before putting it away. Patina is normal; leaving the knife wet can cause rust.

Specifications

• Brand: Hatsukokoro
• Series: Kurogane
• Knife Type: Ko-Bunka
• Core Steel: Aogami #2 (Blue #2) carbon steel
• Cladding: Soft iron
• Construction: San-mai, three layers
• Finish: Kurouchi
• Edge: Double bevel, 50/50
• Nominal Blade Length: 80 mm
• Cutting Edge Length: 85 mm
• Overall Length: 210 mm
• Blade Height at Heel: 34–35 mm
• Spine Thickness at Heel: 2.7–2.9 mm
• Spine Thickness at Midpoint: 1.9 mm
• Weight: 70–74 g
• Handle Material: Mono ebony
• Handle Shape: Octagonal wa handle
• Hardness: 61–62 HRC
• Country of Origin: Tosa, Japan

Measurements are reference values for the mono ebony model. Dimensions, weight, finish, and natural wood grain vary between handmade knives.

Care

Hand wash with mild soap and dry immediately. Do not soak or put this knife in a dishwasher. Use a wood or soft synthetic cutting surface, such as a Hasegawa cutting board. Avoid bones, frozen food, prying, and hard chopping surfaces. Sharpen on whetstones when needed. Before extended storage, apply a thin coat of tsubaki knife oil to the clean, dry blade.