Kouki | SKU: KK_B2KU_BU150

Kouki Blue2 Kurouchi Bunka 150mm

Name: Kouki Blue2 Kurouchi Bunka 150mm
Brand: Kouki
SKU: KK_B2KU_BU150
Price: 3432.00 TWD
Availability: InStock

$3,432.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Pickup available at Crows Nest

Usually ready in 24 hours

Detailed Specifications

Line	To Be Added - Non Stainless Clad
Profile	Bunka
Bevel Type	Double Bevel
Weight	137 g 4.83 oz
Edge Length	146 mm .5.75 inch
Heel Height	45 mm .1.77 inch
Width @ Spine	3.7 mm 0.15 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	To Be Added
Hardness (HRC)	61 - 63
Surface Finish	To Be Added
Handle	Octagonal Teak Black Ferrule
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Kouki Blue #2 Kurouchi Bunka 150mm is a compact, multi-purpose knife with a distinctive K-tip design, ideal for precise, detailed work. Forged from Aogami (Blue #2) carbon steel, it delivers outstanding sharpness, edge retention, and ease of sharpening. The kurouchi finish adds a rustic, traditional look while offering a degree of protection against corrosion.

Made by Takahiro Hashimoto, a second-generation smith from the Tosa Forged Blades School (Kajiya Soseijuku), this blade reflects both skill and heritage. After becoming an instructor, he established his own workshop in April 2025 at just 27. The name “Kouki” (光貴) combines characters from his and his father’s names.

The bunka profile excels at fine tip work, slicing, and versatile prep tasks.

Care Instruction

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Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Handle Specs
Profile: Octagonal WA
Material:
- Teak
- Black Buffalo Horn
The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.
Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.
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