The bunka splits the difference between a santoku and a kiritsuke, pairing an everyday, general-purpose profile with the angled, reverse-tanto tip that gives it more precision for fine detail work than a standard santoku offers. Hatsukokoro brings ATS34 stainless steel to this format in the Hayabusa series, working with Nihei Takahiro in Tosa to build a knife suited to daily prep as well as the finer cuts the pointed tip makes easier.
This is a well-balanced bunka, with a blade length of just over 180mm, and a 3mm spine at the heel that tapers toward the angled tip. The generous blade height of 49mm gives it plenty of surface for push cutting and scooping. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide, chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use. The Damascus cladding wraps the ATS34 core in San Mai construction and is finished in kasumi (hazy) style, letting the Damascus layering show without a mirror polish. At HRC 61, the heat treatment sits toward the upper end of ATS34 capability, and the even grind on both sides makes the knife accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle carries the same quiet, considered aesthetic found throughout the Hayabusa line.
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
This is a well-balanced bunka, with a blade length of just over 180mm, and a 3mm spine at the heel that tapers toward the angled tip. The generous blade height of 49mm gives it plenty of surface for push cutting and scooping. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide, chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use. The Damascus cladding wraps the ATS34 core in San Mai construction and is finished in kasumi (hazy) style, letting the Damascus layering show without a mirror polish. At HRC 61, the heat treatment sits toward the upper end of ATS34 capability, and the even grind on both sides makes the knife accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle carries the same quiet, considered aesthetic found throughout the Hayabusa line.
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.
- Brand: Hatsukokoro
- Location: Tosa, Japan
- Construction: San Mai
- Edge Steel: ATS34 Stainless Steel
- Cladding: Damascus Stainless
- Finish: Kasumi (Hazy)
- HRC: 61 +/-
- Edge Grind: Even
- Handle: Octagonal Ebony
- Weight: 5.6 oz (160 g)
- Blade Length: 182 mm
- Total Length: 327 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
