Kobunka 80 mm, HATSUKOKORO Kurogane Kobunka
For those who want a chef's knife with a pointed tip for fine work.
Carbon steel: dry it right after use.
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- 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
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Description
The Kurogane series from HATSUKOKORO is hand-forged in the Tosa region of Japan and comes with a 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 stone.
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 HATSUKOKOROSpecifications
- Knife type
- Bunka (chef's knife)
- Region
- Amagasaki
- Hardness
- 62-63 HRC
- Blade length
- 80 mm
- Handle
- Ebony
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- HK-KUGAB2-80KB
- Weight
- 79 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.
About the steel: Blue #2 (Aogami #2)
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.
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