Yoshimi Kato - SG2 V hammered Bunka Knife 170mm with lacquered burned oak handle

Specifications:
Knife Type: Bunka
Steel Type: SG2 core, stainless V shaped tsuchime clad
Blade Hardness: HRC 63
Blade Type: Double bevel
Blade Length: 170mm
Full Length: 310mm
Blade Height (Heel): 46mm
Spine Thickness(Heel): 2mm
Handle:  Lacquered burned oak handle
Weight: 140g

Type of knife:
Bunka is an all purpose kitchen knife similar to Santoku. The main difference between Santoku and Bunka is the shape of the blade tip. Bunka has a triangle-shaped ‘kiritsuke K-tip rather than a curved Kamagata tip. Bunka is good for slicing, chopping and dicing meat, fish and vegetables. Especially it works well for cutting vegetables with its wider blade. Bunka can do small fine cutting with kiritsuke K-tip.

About blacksmith:
The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Yoshimi Kato runs Kato knife mfg as the third generation of their family business in Echizen. All processes of kitchen knife production are carried out in his own workshop by an in-house worker to achieve a fine and careful finish. He is widely known overseas as the “Master of Damascus”.  He makes various types of kitchen knives and his knives always have a good reputation for their excellent total balance and beautiful finish. 

Kato Knife official website  

Steel type
SG2 (Super Gold2) is a high carbon stainless steel developed by Takefu Special Steel Co. Ltd in Fukui, Japan. It is also called Powdered High Speed Steel. SG2 is super high quality stainless steel which has excellent score of rust/corrosion resistance, hardness & durability. It gets excellent sharpness and edge retention which means it maintains sharpness for long time. Though it is a hard steel, it is relatively easy to resharpen.
 

Use and Care
- Do not attempt to cut or chop frozen foods/bones to avoid the blade chipping or breaking.
- Hand wash with warm water and towel dry.
- Use a sharpening whetstone stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.