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Hatsukokoro x Nakagawa aogami#1 bunka 180mm

Hatsukokoro x Nakagawa aogami#1 bunka 180mm

Regular price $308.00 USD
Regular price Sale price $308.00 USD
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Satoshi Nakagawa forged this bunka knife for the Hatsukokoro brand. Made with a core steel of aogami#1, this high-carbon steel is renowned for its exceptional edge retention and stability. The handle is an octagonal ebony design, accented with a blonde horn ferrule and a silver spacer. Sharpened by the reputable Morihiro Hamono, this knife promises outstanding cutting performance. As a multipurpose knife, the bunka is adept at slicing, dicing, and chopping various ingredients, making it a practical choice for both professional chefs and discerning home cooks who prefer a shorter blade.

Brand: Hatsukokoro
Blacksmith: Satoshi Nakagawa
Sharpener: Morihiro hamono
Location: Sakai, Japan
Knife type: bunka

Cladding: iron clad
Core steel: aogami#1/ blue#1
Steel type: carbon steel

Overall length: 314mm
Blade length (heel to tip): 170mm
Blade height at heel: 47.5mm
Spine thickness at handle: 2.9mm
Spine thickness at heel: 2.8mm
Spine thickness at middle: 2.2mm
Spine thickness 1cm from the tip: 1.3mm
Weight: 167g

Edge/bevel: 50:50
Handle: octagonal ebony with blonde horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included

a. For the care and maintenance of Japanese knives, such as the Nakagawa aogami#1 bunka knife, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.

Exclusive of shipping fee.
We ship worldwide via EMS or DHL.

Care Guide

Proper care is essential for Japanese kitchen knives. Here are some important points to consider:
  • Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge, particularly if you're a beginner.

  • Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.

  • Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting. If you prefer a lower-maintenance option, stainless or stainless-clad carbon knives are recommended.

  • Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.

  • When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.

  • Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.

By following these guidelines, you can ensure the longevity and optimal performance of your Japanese kitchen knives. Remember, proper care and attention will enhance your culinary experience and protect your investment.

FAQs: Shipping, Tax, Tracking

1. How long does shipping take?
We ship from Tokyo, Japan to different countries via DHL or EMS. Please find the estimated shipping times below:

US, Canada, Australia, Europe: 3-5 days
Middle East: 5-10 days
Asia: 2-5 days

For the Philippines:
Manila and nearby cities: 2-5 days
Visayas/Mindanao: 10-20 days

Please note that actual delivery times may vary due to factors beyond our control.

2. Are taxes included in the price?
Please note that taxes are not included in the prices listed on our website. If you would like your order to be sent as a "gift" or if you have other requests, please let us know.

(Note: For customers in the Philippines, there are no import taxes regardless of the order value. You will only pay 112 PHP for the Presentation to Customs Charge (PTCC) fee.)

3. How can I track my order?
Once shipped, we'll send a tracking link via email.

4. Is it door-to-door delivery?
Yes, DHL and EMS provide convenient door-to-door delivery.

Return Policy

  • You can return products within 14 days of receiving them.
  • To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
  • You must provide a proof of purchase to complete your return.
  • Buyers are responsible for the cost of returning products.
  • Contact us at to arrange a return.

Please note:

  • Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.


  • We will notify you by email once we receive and inspect your returned item.
  • If approved, a credit will be applied to your original method of payment within a certain amount of days.
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Top down view of Nakagawa bunka with aogami#1 steel. This Japanese knife is sharpened by Morihiro hamono.

Hatsukokoro x Nakagawa aogami#1 bunka 180mm