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A superb Japanese knife for everyday cutting
16.5cm SG2 powder-coated steel blade - Excellent edge retention
Easy to sharpen despite high hardness (approx. 63 HRC)
Superb damascus blend of nickel and stainless steel
Octagonal sandalwood handle with red Pakkawood bolster
Handcrafted by blacksmith Yoshimi Kato - Each piece is unique
Kato was a student of great master blacksmiths such as Hiroshi Kato
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Find out more about Yoshimi Kato:
This 16.5cm Bunka knife (Note that the Bunka model is a multi-purpose knife, to be used as a santoku knife. It allows you to chop, mince or mince your food, without the bone) was made by Japanese blacksmith Yoshimi Kato, a certified craftsman from the town of Takefu. He has studied under several renowned blacksmiths, including Hiroshi Kato San (his father-in-law), a highly respected cutler in Japan and around the world.
Hiroshi is one of the world's greatest master blacksmiths. He has been designing knives almost every day for almost half a century. He is also one of the founding members of the Takefu Cutlery Village , which facilitates the work of local blacksmiths, who can share their skills, materials and ideas (you'll find some wonderful handcrafted knives there).
He now teaches his art to the next generation. Yoshimi has taken over his workshop and continues to create his master's knives (now retired), while having launched his own line of knives. Each Kato knife is crafted in the Japanese tradition, using the finest techniques and processes, to ensure a unique piece that will suit you perfectly or make the ideal gift for a cook.
Yoshimi Kato San began his apprenticeship in 2013. Very talented, he quickly assimilates the craft. He continues Hiroshi Kato San's work in cutlery, while bringing innovative ideas that all cooks will appreciate!
Find out more about the knife blade :
The blade is fully forged, i.e. Yoshimi Kato San forms the knife from a solid piece of steel, which increases the knife's strength and durability (avoiding sticking points).
The heart of the knife is made from SG2 powdered steel, an expensive high-end alloy with many advantages. With a hardness of around 63 HRC on the Rockwell scale, it holds its edge for a long time, so you don't have to keep sharpening it. What's more, despite its hardness, SG2 steel is easy to sharpen if the need arises, which is a plus for such a rigid alloy. You can also maintain it with a Sharpening stone. Its razor-sharp edge will surprise you from the very first use. Another advantage of SG2 steel is its purity. At the microscopic level, its structure is very homogeneous, which makes it more resistant (for example, there's less risk of chipping).
Next comes the damascening process. A damascened knife is one on which steel slices have been folded one on top of the other (on the core, here in SG2).
Here, Kato uses a mild stainless steel and a nickel steel. It's the variation in steels that creates the unique undulating waves on the cutting surface. The stainless steel has the advantage of increasing corrosion resistance, while the nickel steel will give better mechanical strength. The blend of the two tones gives the knife a surprisingly distinctive look. It's a unique piece, its originality accentuated by the "stripes" applied over the superimposed steels. This creates magnificent metallic ripples, rather like your finger disturbing the surface of sleeping water.
The blade is hand-sharpened to guarantee excellent cutting performance. The Japanese characters on its surface are engraved by hand.
SG2 Damascus knife handle:
The handle is made from Sandalwood, a pleasantly light, grit wood. Its octagonal shape fits snugly in the palm of your hand.
A bolster in red Pakkawood (a moisture-resistant, antibacterial composite material) links the blade to the handle (where you can even admire the knots in the wood, depending on the model). The whole contrasts very well, and depending on the light, you may even notice iridescent zones at the heart of the Pakkawood. Both right- and left-handers can use it.
Care and maintenance:
The knife should be washed by hand, to maintain its appearance and effectiveness over time (no dishwasher). You can then wipe it with a soft cloth and store it in a dry place. It should not be left in contact with moisture for any length of time.
Opt for originality and performance, for cooking in the purest Japanese tradition.
Discover Kato SG2 Damascus knives on our website!
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