Hatsukokoro Kaijin Blue #2 Stainless Clad Bunka 180mm - Olive Wood Handle

A nimble, multi-purpose Japanese culinary tool engineered for rapid prep and surgical precision. The Hatsukokoro Kaijin 180mm Bunka unites the exceptional sharpness and bite of Hitachi Blue #2 high-carbon steel with low-maintenance stainless steel cladding. Characterized by its dramatic triangular "reverse-tanto" (K-tip) profile and tall blade geometry, this knife delivers ample knuckle clearance at the board, razor-thin push-cutting, and pinpoint scoring, complemented by a warm, hand-finished octagonal olive wood handle.

Key Features

• Hitachi Aogami (Blue) #2 Carbon Core: Hardened to 61–63 HRC, delivering exceptional wear resistance, smooth edge feedback, and an aggressive cutting bite that sharpens easily to a surgical apex on water stones.

• Stainless San Mai Cladding: The reactive carbon steel core is shielded between outer layers of stainless steel, drastically reducing daily maintenance while leaving only the exposed core edge to take on a natural, protective patina.

• Agile Bunka Geometry & K-Tip: The acute, triangular tip excels at horizontal score cuts, trimming, and fine shallot or garlic work, while the tall blade face provides ample knuckle room and excels at scoop-and-transfer tasks.

• Thin Convex Grind: Expertly ground thin behind the cutting edge to reduce friction, eliminate wedging in dense root vegetables, and ensure smooth, effortless separation through food.

• Octagonal Natural Olive Wood Handle: Hand-fitted with an ergonomic octagonal (Hakkaku) handle carved from dense natural olive wood, providing a tactile, secure grip for pinch or handle holds alongside natural resistance to moisture.

Technical Specifications

Care Instructions & Maintenance

• Hand Wash & Dry Immediately: Wash by hand with warm water and mild dish soap, and towel dry completely right away. While the stainless cladding resists corrosion, the exposed Blue #2 cutting edge will rust if left damp.

• Patina Formation: Regular cutting of proteins and warm ingredients will cause the exposed carbon steel edge to naturally oxidize into shades of blue, grey, and bronze, providing a protective barrier against corrosion.

• Dishwasher Prohibition: Never put this knife in a dishwasher. Intense heat, high water pressure, and harsh chemical detergents will degrade the natural olive wood handle and ruin the blade.

• Avoid Hard Surfaces & Dense Foods: Do not cut bones, frozen ingredients, shells, or dense fruit pits. Always prep on soft end-grain wooden boards or Japanese synthetic rubber cutting mats.

• Sharpening: Sharpen on Japanese water whetstones (1000–6000 grit). Avoid honing steels, pull-through sharpeners, or motorized wheels, which can damage the delicate edge geometry.