Karaku Aogami Bunka 165mm (6.4")
Karaku Aogami Bunka 165mm (6.4")

Karaku

Karaku Aogami Bunka 165mm (6.4")

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Karaku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.

Handle material Magnolia (Ho) Wood
Blade length 165mm (6.4")
Thickness at spine 2 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 59
Bevel / Edge
Double (50/50)

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not stain resistant. Wipe completely dry after use.

Description

Karaku knives are forged in Tosa region of Shikoku by blacksmith Michikuni Tokaji, from Aogami #1, a highly regarded blue steel known for its ability to get incredibly sharp and hold an edge.  The dark, traditional kuroichi finish offers protection from discoloration. Handles are made from magnolia (ho) wood and turned in a D shape.  Overall, a great value and ideal starter knife for cooks interested in traditional carbon steel blades and Japanese style handles.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

* Due to the unique blade shape of Karaku knives, our standard wooden sheaths (sayas) do not fit these knives.

Specifications

Handle material Magnolia (Ho) Wood
Blade length 165mm (6.4")
Thickness at spine 2 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 59
Bevel / Edge
Double (50/50)

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not stain resistant. Wipe completely dry after use.