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Home | Unknown Type | Hatsukokoro Aokitae 200mm Bunka Iron Clad Aogami 2 Kurouchi Octagonal

Hatsukokoro Aokitae 200mm Bunka Iron Clad Aogami 2 Kurouchi Octagonal Ho Horn

$190.00
$190.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

Hand forged mild steel clad aogami 2 carbon steel with octagonal ho and horn handles made for Hatsukokoro.  These rustic style kurouchi finished knives are forged with a nice distal taper and done fairly thin and ground simply but cleanly, and are thin behind the edge for great performance.

These have a great feel and are a hair thinner than the typical rustic gyuto, which provides smooth cutting, especially on dense veggies. 

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Bunka

A bunka is a Japanese multipurpose kitchen knife known for its angular kiritsuke-style tip. Its flat edge profile excels at push-cutting and chopping, while the sharp, pointed tip provides precision for detail work and piercing tasks. Versatile and agile, the bunka covers everyday prep from vegetables to proteins with a bit more tip control than a standard santoku.

Listed Length: 200mm
Total Length: 335mm
Edge Length: 190mm
Heel Height: 51mm
Spine Thickness: 2.63mm
Weight:
Orientation: Ambidextrous

Blade Type: Iron Clad Carbon
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia with Horn Ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Aogami 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.

About Hatsukokoro


Hatsukokoro curates knives from skilled blacksmiths across Japan, bringing diverse regional styles under one name. “Hatsukokoro” means “First Heart,” reflecting a focus on foundational craftsmanship and quality. Instead of forging in-house, they partner with trusted makers to offer a wide variety of blades—each finished and sharpened to the brand’s high standards. Whether sourced from Tosa, Sakai, or Sanjo, Hatsukokoro knives emphasize thoughtful design, practical performance, and consistent quality. It’s a brand for cooks who appreciate variety, craftsmanship, and well-selected tools from across Japan’s knifemaking regions.

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