Hatsukokoro Kurogane Blue #2 Kurouchi Bunka 190mm with Mono Ebony Handle

The Hatsukokoro Kurogane Blue #2 Bunka 190mm is a tall, versatile Japanese kitchen knife with a reactive carbon-steel core, rustic kurouchi finish and clean mono ebony handle. Its long flat section suits push cutting and chopping, while the pointed k-tip gives excellent control for precise work. At only 150g, it offers generous 50mm knuckle clearance without feeling heavy in hand.

Why we like it

This is a characterful carbon-steel workhorse with a substantial 3.6mm heel that tapers strongly to just 0.4mm near the tip. The result is a confident feel through tougher prep with a fine, agile tip for detailed cuts. The 190mm profile sits neatly between a santoku and a full-size gyuto, making it an especially capable everyday knife.

Specifications

• Brand: Hatsukokoro
• Series: Kurogane
• Knife type: Bunka / all-purpose kitchen knife
• Core steel: Aogami #2 / Blue #2 carbon steel (rust prone)
• Finish: Kurouchi blacksmith finish with polished bevel
• Edge: Double bevel
• Blade length: 190mm
• Overall length: 320mm
• Blade height: 50mm at the heel
• Spine thickness: 3.6mm at the heel, 1.8mm at mid-blade and 0.4mm near the tip
• Weight: 150g
• Handle: Mono ebony wa handle
• Handedness: Ambidextrous

This listing is for the exact knife pictured. Measurements were taken by hand and may vary slightly. Minor asymmetry, forge marks and variation in the kurouchi finish are normal characteristics of a hand-finished knife.

Carbon-steel care

Blue #2 steel is reactive. Wash and dry the knife immediately after use, never put it in a dishwasher, and do not leave it wet or in contact with acidic food. A natural patina will develop with use and is expected. Apply a light coat of food-safe camellia or mineral oil before longer storage.

Use

Ideal for vegetables, boneless proteins, herbs and general prep. Use a suitable wooden or soft synthetic cutting board. Do not cut frozen food, bones or very hard items, and avoid twisting the edge during a cut.