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A sharp Japanese blade with a simple, authentic character
17-cm blade with San Mai construction (3 alternating layers of steel)
Aogami 2 Japanese steel core: approximately 1.1% carbon
Hardness 62 HRC – Stainless steel outer layers
Polished cutting edge for a clean, precise cut
Sandblasted blade surface: a matte, understated finish
Octagonal ebony handle, ambidextrous
Handcrafted in Japan
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TheHatsukokoro Kaijin BS217-cm JapaneseBunka knifefeatures a San Mai construction, with a core of No. 2 Blue Paper Steel (Aogami 2) and an octagonal ebony handle. Made in Japan, it features a deliberately minimalist design: the cutting edge is polished, while the sandblasted blade surface creates a subtle, elegant matte contrast.
At 17 cm, the blade offers a versatile size—long enough for smooth, even cuts while remaining easy to handle on a home kitchen countertop. The bunka shape captures the versatile spirit of the santoku while incorporating a more angular kiritsuke-style tip. This geometry facilitates precision cuts, tip work, and making incisions in food.
The San Mai construction features a rigid core made of Blue Paper No. 2 steel—also known as Aogami No. 2—protected by two outer layers of stainless steel. This carbon steel contains approximately 1.1% carbon, a proportion that is ideal for achieving a fine, sharp edge. The core is not stainless: it may therefore develop a patina over time and should be wiped down carefully after each use.
The handle is made of ebony, a dense and elegant wood prized for its dark appearance and durability. Its octagonal shape reflects the traditional style of Japanese “Wa” handles.
This shape is suitable for both right- and left-handed users.
Paired with a 17-cm blade, this handle creates a maneuverable and precise tool. The knife is thus ideal for everyday cutting tasks: slicing an onion, chopping herbs, trimming vegetables, slicing a piece of meat, or preparing a fillet of fish. Since ebony is a natural material, slight variations in color or grain may occur from one knife to another.
Wash the blade by hand with a soft sponge, then dry it immediately after each use. Do not use the dishwasher, and avoid abrasive cleaners that could damage the sandblasted finish. Use this knife on a wooden cutting board or one made of a soft material. Do not cut bones, frozen foods, pits, or very hard foods. To maintain the edge, use a whetstone designed for Japanese knives. A thin patina may appear on the carbon core: this is normal and indicates the steel’s maturation.
Hatsukokoro is a brand offering various lines of Japanese knives, featuring a range of constructions and finishes. The knives are crafted in collaboration with expert blacksmiths specializing in cutlery.
The Kaijin line, whose name means “mysterious person,” reflects the craftsmanship of the artisans selected by Hatsukokoro: knives that are high-performing, authentic, and free of artifice.
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