Kouki | SKU: KK_B2KU_BU150

Kouki Blue2 Kurouchi Bunka 150mm

$127.99 $149.95

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.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Kouki Blue 2 Kurouchi
Profile	Bunka
Bevel Type	Double Bevel
Weight	137 g \| 4.8 oz
Edge Length	146 mm \| 5 3/4″
Heel Height	45 mm \| 1 49/64″
Width @ Heel	3.7 mm \| 9/64″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi
Handle	Octagonal Teak Black Ferrule
Best for	Enthusiasts Gift buyers

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

Kouki Hashimoto is a name to keep an eye on. Having worked as an instructor at Kajiya Soseijuku — the Tosa Forged Blade School — before establishing his own brand in 2025, Hashimoto comes to independent knifemaking with a deeper grounding in the craft than most newcomers. Teaching forging demands a thorough understanding of what makes a knife work, and that foundation shows clearly in this Blue 2 Kurouchi line. For a first independent release, it punches well above what you'd typically expect.

The construction is a classic Sanmai with soft iron cladding over a Blue 2 (Aogami 2) core — honest about its maintenance requirements. Both the iron cladding and the reactive core steel need regular attention to stay rust-free, which is the trade-off you accept for that characterful Kurouchi finish and the aggressive edge that Blue 2 delivers. The forged taper in the spine is well executed, and the short length gives the blade a nimble, responsive feel that makes it easy to direct with precision.

The geometry is genuinely impressive for this price. Minimal thickness behind the edge makes for clean food penetration, and the low Shinogi line means food release kicks in reliably even on shorter cuts — the slice doesn't need to travel far up the bevel before it starts to peel away. Where this design is more honest about its limits is against dense, tough produce like sweet potato or carrot — the narrow bevel creates a steeper angle from the Hira, which causes more wedging as the blade pushes through denser material. On softer everyday prep though, it cuts noticeably better than most Tosa-made Kurouchi knives at a similar or higher price point.

For enthusiasts looking for an entry point into forged carbon steel knives, or for anyone after a gift with genuine craft behind it and a story worth telling, the Kouki line is a very easy recommendation.

Pros	Cons
Excellent performance Budget friendly Thin behind the edge	Prone to rust

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
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 K-tip 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 the precision and control enabled by its length and flat edge profile. 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.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

1.1%

0.35%

1.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

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.

Construction

Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

Finish

Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

Handle

Octagonal Teak Black Ferrule

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.

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Kouki Blue2 Kurouchi Bunka 150mm

Availability

Detailed Specifications

Bunka

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Sanmai - Soft Iron Clad

Kurouchi

Octagonal Teak Black Ferrule

Frequently asked questions

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Kouki Blue2 Kurouchi Bunka 150mm

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