Ishizuchi Blue #2 Kurouchi Hakata 165mm (6.5")

It’s not BUNKA, it’s not KIRITSUKE. It's HAKATA.
The Hakata knife is a traditional Japanese knife that originated in the Hakata area of Fukuoka, Japan. Designed as a true all-purpose knife, it handles fish, meat, and vegetables with ease, reflecting the diverse food culture of Kyushu.

Its distinctive profile features a tall blade for efficient vegetable preparation and a finely pointed tip for detailed work. While it may resemble a Bunka or Kiritsuke at first glance, the Hakata knife stands out with its unique curved spine, one of its signature design features.

Most Hakata knives are double-beveled, making them easy to use for both professional chefs and home cooks. Combining versatility, precision, and regional craftsmanship, the Hakata knife is a unique expression of Japan’s rich knife-making tradition.

Specifications

• Brand: Ishizuchi Knife Factory (石鎚刃物)
• Style: Hakata
• Length: 165mm (6.5")
• Weight: 4.2 oz (118g)
• Blade Height at Heel: 44.5mm (1.75")
• Spine Thickness above Heel: 4mm (0.16")
• Blade Steel Type: Blue 2 Steel clad with Soft Iron
• Handle Material: Octagonal Walnut
• Ferrule Material: Yellow Poplar (compressed wood)
• HRC: 61-64
• Bevel Angle Ratio: Double Bevel
• Cover: Not included

Precaution

• Tosa Hamono knives have a thicker spine compared to other Japanese knives, so a regular Saya may not fit.
• All Ishizuchi knives are Soft Iron Clad and may rust.

Blue #2 Steel

Each knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s "free forging" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand.
However, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish.

About Kurouchi Knife

Ishizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during the quenching process. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques.

“Black Rust”
Black rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.

Sharpening Tip from Ishizuchi
Ishizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40/60 bevel angle ratio for right-handed users and a 60/40 bevel angle ratio for left-handed users. Disclaimer

About Ishizuchi Knife Factory

In 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.