There is something quite intriguing about the shape of a bunka - the combination of a reverse tanto-style tip and a short, tall blade gives the knife a purposeful, distinctive look. The format has been gaining popularity for its do-it-all abilities: cutting, slicing, and chopping with ease, while the pointed tip handles smaller ingredients and tight spaces for garnish work and detailed prep. This ko-bunka, at a compact 129mm blade length, takes that versatility down to an even more precise scale.
Yoshimi Kato apprenticed under his father-in-law Hiroshi Kato for many years before recently taking the reins of the business, and continues to make knives for several leading brands including Masakage and Kanehiro. This line is a newer addition to his catalog, and the quality of grind, fit and finish, and overall aesthetic appeal have impressed everyone at CKTG who has handled one. The knife is built from VG-10, a stainless steel with roughly 1% carbon content alongside chromium, molybdenum, vanadium, cobalt, and manganese - first developed by Takefu Special Steel Company and now one of the most widely used stainless steels in kitchen cutlery anywhere. The inner core is layered san mai style under a Damascus stainless steel cladding that transitions into the signature nashiji (pear skin) finish, paired with a handsome walnut octagonal handle and pakka wood ferrule.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service calls it the sports car of kitchen knives after a month of use - thin, light, well balanced, and genuinely sharp, with the product video helping confirm the purchase decision.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Yoshimi Kato apprenticed under his father-in-law Hiroshi Kato for many years before recently taking the reins of the business, and continues to make knives for several leading brands including Masakage and Kanehiro. This line is a newer addition to his catalog, and the quality of grind, fit and finish, and overall aesthetic appeal have impressed everyone at CKTG who has handled one. The knife is built from VG-10, a stainless steel with roughly 1% carbon content alongside chromium, molybdenum, vanadium, cobalt, and manganese - first developed by Takefu Special Steel Company and now one of the most widely used stainless steels in kitchen cutlery anywhere. The inner core is layered san mai style under a Damascus stainless steel cladding that transitions into the signature nashiji (pear skin) finish, paired with a handsome walnut octagonal handle and pakka wood ferrule.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service calls it the sports car of kitchen knives after a month of use - thin, light, well balanced, and genuinely sharp, with the product video helping confirm the purchase decision.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Village
- Edge Steel: VG-10
- Cladding: Stainless Damascus
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood
- Weight: 2.6 oz (74 g)
- Blade Length: 129mm
- Total Length: 257mm
- Spine Thickness at Base: 3mm
- Blade Height: 33mm
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