Yoshimi Kato is one of the most recognizable names working out of Takefu Knife Village in Echizen. He is the son-in-law of fellow smith Hiroshi Kato, and in addition to his own lines, he forges knives under the Kanehiro and Masakage names as well. The Kiri line in particular stands out for its stainless Damascus cladding, finished in a soft, hazy pattern that gives the line its name, since kiri means mist in Japanese.
This ko bunka (ko means small) takes the same fine materials and expert grind found across the Kiri line and packs them into a compact 130mm blade built for paring, peeling, and prepping garnishes. The core is VG-10, a fully stainless steel valued for both edge taking and edge holding ability, and the blade is finished with a symmetrical 50/50 edge and hand-engraved kanji. The handle on this size is an oval ho wood, a Japanese magnolia, paired with a red dyed pakka wood ferrule for a grip that adds both balance and visual interest.
What Customers Are Saying: One reviewer described the knife as beautiful, sharp, and good at holding its edge, calling it a strong value overall. The one critique mentioned was a slightly rough handle finish.
Care Instructions: Since both the core and cladding are stainless, this ko bunka is easy to maintain day to day. Hand wash and dry it after use, skip the dishwasher, and keep it away from bones and frozen foods. Quality water stones are the right tool for sharpening when the edge needs a refresh.Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Oval Magnolia Wood
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 2.2 oz (64 g)
Blade Length: 136 mm
Total Length: 263 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm
This ko bunka (ko means small) takes the same fine materials and expert grind found across the Kiri line and packs them into a compact 130mm blade built for paring, peeling, and prepping garnishes. The core is VG-10, a fully stainless steel valued for both edge taking and edge holding ability, and the blade is finished with a symmetrical 50/50 edge and hand-engraved kanji. The handle on this size is an oval ho wood, a Japanese magnolia, paired with a red dyed pakka wood ferrule for a grip that adds both balance and visual interest.
What Customers Are Saying: One reviewer described the knife as beautiful, sharp, and good at holding its edge, calling it a strong value overall. The one critique mentioned was a slightly rough handle finish.
Care Instructions: Since both the core and cladding are stainless, this ko bunka is easy to maintain day to day. Hand wash and dry it after use, skip the dishwasher, and keep it away from bones and frozen foods. Quality water stones are the right tool for sharpening when the edge needs a refresh.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife, handle is just okay
