Kurogane Ko-bunka Aogami #2 Kuro-uchi 120mm (4.7″) – BLADE

Kurogane Ko-Bunka Aogami #2 Kuro-uchi 120mm (4.7″) is a versatile Japanese kitchen knife ideal for peeling, trimming, garnishing, carving, chopping herbs… An excellent choice for anyone entering the world of carbon steel knives, combining high performance with the authentic tradition of Japanese craftsmanship.

Please Note: The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected. Both the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users familiar with the care and maintenance required for Japanese knives.

BLADE SHAPE:
This Ko-bunka knife is a unique hybrid blade that combines the versatility of a bunka with the precision of a petty knife. Its shape offers the best of both worlds: the functionality of an all-purpose knife and the maneuverability for intricate tasks. It effortlessly handles slicing, dicing, and mincing tasks, and its shorter blade length allows for more intricate and delicate work, such as peeling, trimming, and detailed cutting.

Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.

*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.

STEEL:
Aogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. 

LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

KNIFE CARE:
The steel will acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences. 

⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. → Read more about patina on our blog.

GEOMETRY:
The knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called distal taper – you can read more about it in the article on blade geometry.

BLADE FINISH:
This knife feels and cuts like a true Japanese blade, and definitely looks the part as well – the blade sports a beautiful black Kuro-uchi finish. The look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.