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Hatsukokoro  |  SKU: HATS_W2KA_BU180

Hatsukokoro (初心) White 2 Bunka 180mm

$239.95
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Detailed Specifications
Line Hatsukokoro White 2
Profile Bunka
Bevel Type Double Bevel
Weight 140 g        4.94 oz
Edge Length 174 mm   .6.85 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 2.8 mm     0.11 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Sanmai - Soft Iron Clad
Hardness (HRC) 60 - 64
Handle Octagonal Teak Black Ferrule
Region Hyogo
Best for
  • Pro chefs
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This line is another entry level White 2 carbon steel offering from Hatsukokoro, it takes a simple combination of Kasumi finished bevel and Migaki finished flat zone, leading to a classic and elegant look.

    The lower price point of this line can rival some other Kurouchi finished kinves, but the performance and finish are still resaonably good. The Migaki finish looks pretty uniform and the boundary of the bevel is clear and sharp. I have to mention though the choil and spine are not polished and do dig in your fingers a bit, and there are grinding marks on the bevel that are visible, this is why we are selling them at a discounted price to match.

    The performance is what suprised me a little bit. Blades from this line cuts as good as other entries from this price range, and you do get that easy-to-sharpen property and the ability to take a thin edge from the White 2 steel. I believe it is due to the grind, the food release on these knives are pretty good, often the top of the slice of potato will automatically peel off the blade as I finish that cut.

    This line sets a good beseline for entry level carbon steel knife. If you can handle the rust and discoloration, or just want to see what are benifits and maintenance of a carbon knife before getting a Masamoto KS, Hatsukokoro offers you this line to give a shot at.

    Pros Cons
  • Budget friendly
  • Great for professionals
    		•
  • Prone to rust
  • Fit and finish can be improved
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Hatsukokoro

    An emerging brand rapidly building up its reputation internationally, Hastukokoro offers a great selections of premium hand crafted knives sourced from makers all over Japan. Top tier knife makers such as Yoshikane, Nigara and Nakagawa Hamono all send their best knives to Hyogo.

    • 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: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

      << Slide for more >>

    • 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.

      << Slide for more >>

    • Finish:

      << Slide for more >>

    • 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.

      << Slide for more

    Hatsukokoro

    Hatsukokoro (初心) White 2 Bunka 180mm

    $239.95

    This is another entry level carbon knife line from Hatsukokoro. 

    White #2 steel cladded in soft iron and kasumi finish bring the blade a simple and elegant look. And the affordable price doesn't mean sacrificied performance at all. 

    Minor scratches by the blacksmith may be seen on the blade and we discounted the price accordingly. 

    Measurements 

    180 mm
    Weight 140.8 g
    Total Length 315 mm
    Tip to Heel Length 174 mm
    Blade Height at Heel 44.8 mm
    Width of Spine Above Heel  2.8 mm
    Width of Spine at Middle of Blade 1.9 mm
    Width of Spine at about 2cm from tip 0.9mm

     

    Steel type: White 2

    Hardness (HRC): 61-62

    Handle Design: K&S Teak wood handle. Optional handles available. 

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