Kato Nashiji Suminagashi Bunka 170mm

The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.

Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful damascus or suminagashi pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.

Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.

Blacksmith: Yoshimi Kato

Location: Echizen, Japan

Construction: San Mai

Method: Hammer Forged

Core Edge Steel: VG-10

Cladding: Nashiji/Damascus Stainless

HRC: 61

Engraving: Hand Engraved

Edge Grind: Even (See Choil Shot)

Handle: Walnut Octagonal

Ferrule: Black Buffalo Horn

Weight: 5.6 oz (158 g)

Edge Length: 174 mm

Total Length: 315 mm

Spine Thickness at Base: 3 mm

Blade Height: 48 mm

Handle is updated--trust the photos