The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. They are shorter in length than a gyuto and, combined with their tall blade height, create a knife with very broad uses and appeal. They are often used to replace a short gyuto or santoku, especially for people who favor push cutting and chopping techniques. No doubt the great looking reverse tanto profile also adds to a compelling aesthetic appeal.
Yoshimi Kato is the son of Hiroshi Kato and has worked for his father for many years. He recently took over the business and is making quality knives for us, just as his father did. He works at Takefu Knife Village cooperative, home of some of the world’s greatest blade makers.
Kato-san uses the widely employed VG-10 stainless steel as the core of his knives. He then covers them with an outer cladding of a soft stainless steel which has been hammer forged to create a lovely damascus, or suminagashi, pattern. The damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention. It is coupled to a well-made rosewood octagonal handle with a pakka wood ferrule.
Brand: Kato Nashiji Suminagashi
Blacksmith: Yoshimi Kato
Location: Echizen Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 ounces
Blade Length: 163 mm
Total Length: 310 mm
Spine Thickness at Base: 2.8 mm
Blade Height: 47.6 mm
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