Yoshimi Kato 16,5cm VG10 Nickel Damascus cherry wood japanese handmade bunka knife

The blade of this 16.5cm bunka knife is entirely forged by Yoshimi Kato. He creates the knife from a solid piece of steel, which increases the knife's strength and durability (no welding points).

In addition, he uses a cold-forging method: contrary to what the name suggests, the knife is not forged at low temperature, but at room temperature, before it reaches its recrystallization point. The advantage of this process is that the knife is formed quickly, and the blacksmith does not necessarily need to do a lot of finishing work afterwards, which saves time.

The heart of the knife is made of VG10 Japanese stainless steel, an alloy renowned for its durability and razor-sharp edge when sharpened. It contains 1% carbon, giving it an excellent hardness of around 60 HRC on the Rockwell scale. The edge is durable, and you can maintain it with a Sharpening stone when the need arises.

This core is then surrounded by several layers of differing steels, making it a 63-layer damascus (31 layers folded into 2 on the core + the latter, which is counted in the calculation). A damascus knife is one on which layers of steel have been folded one on top of the other.

Here, Kato uses a mild stainless steel and a nickel steel. It's the variation in steels that creates the unique waves on the cutting surface. The stainless steel has the advantage of increasing the steel's corrosion resistance, while the nickel steel gives it greater mechanical strength. The combination of the two results in a highly original finish. It's a unique piece! The blade is hand-sharpened to guarantee excellent performance in use. The Japanese characters on its surface are engraved by hand.

The handle is made from cherry, a wood species highly appreciated for its robustness and ability to last for years. Its light shades contrast perfectly with the cold metal of the blade. Its oval shape makes it suitable for right- and left-handed use. It is complemented by a red bolster in Pakkawood, a moisture-resistant, antibacterial composite material. The combination of colors is surprisingly pleasing.

Care and maintenance:

The knife should be washed by hand, to maintain its appearance and effectiveness over time (dishwashers are prohibited). You can then wipe it with a soft cloth and store it in a dry place. Do not leave it in contact with moisture for too long (e.g. do not soak it).

Find out more about blacksmithing :

This knife was developed by Japanese blacksmith Yoshimi Kato, a certified craftsman from the town of Takefu. He has studied under several renowned blacksmiths, including Hiroshi Kato San, who is highly respected in Japan and is also his father-in-law. The latter is one of the greatest master blacksmiths of our time. He has been creating knives almost every day for almost 50 years, so you can easily get an idea of his current level of expertise. He is also one of the founding members of the Takefu Blacksmith Village, which facilitates the work of blacksmiths in the area (they can share their know-how, materials and ideas, as well as becoming a highly sought-after area for apprentice blacksmiths).

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), as well as launching his own collections. Each Kato kitchen knife is crafted in the Japanese tradition, using meticulous techniques and meticulous 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, and is a very talented blacksmith who learns very quickly. He continues the work of Hiroshi Kato, while bringing innovative ideas that all cooks will appreciate!

Left: Hiroshi Kato and right: Yoshimi Kato

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