HATSUKOKORO Kurogane Kobunka 120 mm tomatosharp

Kobunka 120 mm, HATSUKOKORO Kurogane Kobunka

Name: Kobunka 120 mm, HATSUKOKORO Kurogane Kobunka
Brand: Hatsukokoro
SKU: HK-KUGAB2-120KB
Price: 1449.0 NOK
Availability: InStock
Rating: 4.7 (3 reviews)

1 449,-

For those who want a chef's knife with a pointed tip for fine work.

Carbon steel: dry it right after use.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Kobunka 120 mm, HATSUKOKORO Kurogane Kobunka

1 449,-

Description

The Kurogane series from HATSUKOKORO is hand-forged in the Tosa region of Japan, and comes with an elegant buffalo horn handle that suits the raw forged finish on the blade (kurouchi).

Aogami #2 is a carbon steel that is easy to sharpen and stays sharp for a long time if you look after it. With this steel the knife can get very sharp if you want to thin the blade further, for example with a diamond plate.

Made by

HATSUKOKORO · Amagasaki

Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.

All knives from HATSUKOKORO

Specifications

Knife type: Bunka (chef's knife)
Region: Amagasaki
Steel: Blue #2 (Aogami #2), carbon steel
Hardness: 62-63 HRC
Blade length: 120 mm
Handle: Ebony
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): HK-KUGAB2-120KB
Weight: 109 g

About the knife type: Bunka (chef's knife)

A bunka is similar to a santoku, but has a sharper, angled tip. It chops vegetables, slices meat and fillets fish.

The tip is good for fine work, but can break more easily, so the knife needs more experience and precision.

See all knife types

About the steel: Blue #2 (Aogami #2)

Offers a balance between sharpness, durability and ease of sharpening. Versatile and common among professional chefs. Clean and dry straight after use; avoid long exposure to moisture. Develops a protective patina over time that reduces the risk of rust and gives the blade its own look.

Hardness 62-63 HRC · Care: loves care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

Care and maintenance

Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives