Yu Kurosaki Kokusen Aogami Super Bunka 170mm – Ebony & Buffalo Horn Handle

Overview

The Yu Kurosaki Kokusen Aogami Super Bunka 170mm is a compact, high-performance Japanese all-purpose knife forged in Echizen, Fukui. Its useful blade height, flatter cutting profile, and sharply defined K-tip make it especially capable for push-cutting vegetables, precise tip work, herbs, fruit, and portioning boneless proteins.

The core is Aogami Super—also called Blue Super—a high-carbon steel known for taking an exceptionally keen edge and retaining it through demanding prep. Stainless cladding protects most of the blade face, while the exposed carbon-steel edge will gradually develop a natural patina and requires prompt drying after use.

Kokusen means “black flash,” an apt name for Kurosaki’s crisp, light-catching hammered pattern. The textured cladding gives the blade a distinctive three-dimensional surface without obscuring its thin geometry. This example is completed with a dark octagonal ebony wa handle and black buffalo-horn ferrule for a restrained, traditional presentation.

Why Choose This Knife?

• Versatile 170mm bunka profile: Combines useful board clearance, a flatter edge, and a precise K-tip.
• Aogami Super core: Takes a very fine edge and offers excellent edge retention for controlled kitchen work.
• Thin Echizen geometry: Moves cleanly through vegetables and boneless proteins with low resistance.
• Kokusen hammered finish: Crisp, faceted tsuchime marks catch the light and give the blade its distinctive identity.
• Ebony and buffalo-horn handle: Dense octagonal ebony provides a secure ambidextrous grip with a traditional natural ferrule.

Who Is It For?

This bunka suits professional chefs and experienced home cooks who enjoy carbon-steel performance in a compact all-purpose profile. It is particularly effective for push-cutting, chopping, and detailed tip work. The hard, thin edge is designed for controlled cutting—not bones, frozen food, hard pits, twisting, or lateral pressure.

About Yu Kurosaki

Yu Kurosaki is a leading Echizen blacksmith known for expressive hammered finishes, thin cutting geometry, and high-performance heat treatments. After a long apprenticeship under Hiroshi Kato, he established his own forge and became one of the youngest smiths recognised as a Traditional Craftsman in Japan.

Specifications

• Knife Type: Bunka
• Blacksmith: Yu Kurosaki
• Series: Kokusen
• Region: Echizen, Fukui, Japan
• Core Steel: Aogami Super / Blue Super carbon steel
• Cladding: Stainless steel
• Construction: San-mai
• Finish: Kokusen tsuchime
• Edge Length: 170mm
• Overall Length: 310mm
• Blade Height at Heel: 45mm
• Spine Thickness at Heel:2.0mm
• Weight: 146g
• Hardness: 63 HRC
• Bevel: Double bevel
• Handle: Octagonal ebony wa handle with buffalo-horn ferrule
• Hand Orientation: Ambidextrous

Measurements are representative averages for this handmade line. Individual knives and natural handle materials may vary slightly.

Care

Hand wash and dry immediately after use. The exposed Aogami Super edge can form a patina and may rust if left wet. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. For extended storage, apply a very light coat of food-safe knife oil to the carbon-steel edge.

Common Questions

What is a bunka best used for?

A bunka is a compact all-purpose knife suited to vegetables, fruit, herbs, and boneless proteins. Its K-tip is particularly useful for scoring, trimming, and other detailed work.

Is Aogami Super stainless?

No. Aogami Super is carbon steel. The stainless cladding protects most of the blade, but the exposed cutting edge can patina or rust and must be kept clean and dry.

Is this knife suitable for left-handed cooks?

Yes. The double-bevel edge and octagonal wa handle suit both right- and left-handed use.

Will every buffalo-horn ferrule look identical?

No. Buffalo horn is a natural material, so colour, grain, and subtle patterning can vary from one handle to another.