On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Hinoura Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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
HRC: 61
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
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.
Email Us: 
