Naru “Hatsukou Series” Aogami #2 Kurouchi 120mm Ko-Bunka with Bubinga Handle

Naru “Hatsukou Series” Aogami #2 Kurouchi 120mm Ko-Bunka with Bubinga HandleIntroducing Naru by Burrfection Store our exclusive in house brand curating the best Japanese bladesmiths have to offer. Our inauguration "Hatsukou series" features hand forged in Tosa Japan with Aogami #2 steel hardened to an impressive 62 63 HRC. This knife delivers the authentic experience of traditional Japanese bladesmithing at an incredibly accessible price point. With its rustic charm and reliable performance, it offers excellent value for

Introducing Naru by Burrfection Store - our exclusive in-house brand curating the best Japanese bladesmiths have to offer. Our inauguration "Hatsukou series" features hand-forged in Tosa Japan with Aogami #2 steel hardened to an impressive 62-63 HRC. This knife delivers the authentic experience of traditional Japanese bladesmithing at an incredibly accessible price point. With its rustic charm and reliable performance, it offers excellent value for those seeking their first hand-forged Japanese knife at amazingly affordable price. The center of balance, positioned above the choil and in front of the handle, provides comfortable control for pinch grip users. Each knife comes ready to use with satisfactory sharpness right out of the box. The knives are roughly finished with bare minimum polish to keep the cost low. Despite the unbelievably affordable price, the knife comes with excellent grind and geometry and superb heat treatment. Although you should not expect finishing level that matches a knife 5 times the cost, we are confident that the overall performance of this knife will exceed your expectation for a hand-forged knife at this price point. Paired with a very stylish and classic ebony wood wa-handles.

Spec:

• Origin (Made in): Tosa, Kōchi Prefecture, Japan
• Brand: Naru
• Knife Type: Bunka
• Blade
• Construction: Sanmai
• Grind: Double-edged Blade (50/50 Grind
• Hagane (Core Steel): Aogami #2 (Blue #2)
• Jigane (Cladding): Soft Iron
• Hardness: 62-63 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Kurouchi
• Blade Length (heel-to-tip): 120mm (4.7")
• Blade Height (at heel): 40mm
• Spine Thickness
• Above heel: 2.7mm 
• Middle: 1.5mm 
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony Wood
• Length: 116mm 
• Overall Length: 247mm 
• Weight: 84g (2.96oz) 
• Stamped Mark (Front): In Japanese Kanji "Naru" (鳴); MADE IN JAPAN

About Naru by Burrfection Store / 鳴 by Burrfection Store

Naru (鳴) by Burrfection Store is the result of an uncompromising journey to make the extraordinary artistry of Japanese bladesmithing accessible to all. Driven by our belief that affordability should never mean sacrificing quality, our team scoured Japan, venturing deep into villages and small workshops to find the superb bladesmiths who could create chef knives of remarkable performance. These artisans, whose craft is rooted in generations of tradition, share our commitment to excellence and our vision of bringing their exceptional work to a broader audience. Through tireless collaboration, rigorous testing, and leveraging our buying power, we negotiated with our partners to ensure that every Naru knife could be offered at an accessible price without cutting corners. Each knife is proudly made in Japan to the superb standards, crafted from premium Japanese steel with meticulous attention to detail. Naru (鳴), meaning “to sound” or “to resonate,” reflects the harmony of tradition and innovation in every slice, making each knife not just a tool but a celebration of Japanese craftsmanship. This is the sound of dedication, the resonance of authenticity, and our promise to bring you a gateway to the world of Japanese chef knives without compromise.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.