17cm Yoshimi Kato Hyo SG2 japanese handmade bunka knife

The precise cut of an exceptional handcrafted Japanese knife

Enhance your kitchen equipment with the 17cmbunka version of the Yoshimi Kato Hyo artisan Japanese knife. Hand-forged in Takefu, Japan, this model represents the perfect balance between cutting power, tradition and aesthetics. The bunka shape is ideal for versatile everyday cutting (meat, fish, vegetables). A reliable, noble tool designed for those seeking both finesse and character.

SG2 steel: precise cutting edge and exceptional durability

This handcrafted Yoshimi Kato bunka knife features a 16.5cm blade with a Japanese San Maï structure. This traditional Japanese technique is based on the assembly of three layers of steel: a hard core surrounded by two layers of softer steel. This hard core is forged from SG2 powder steel, a high-end alloy containing 1.3% carbon. Thanks to a hardness of 63 HRC on the Rockwell scale, the cutting edge retains its effectiveness for a long time.
The original hammering creates air pockets that limit food adherence and contribute to its unique aesthetics. The polished surface also facilitates cleaning and enhances the overall appearance.

A noble handle for a controlled, ambidextrous grip

The handle of this bunka knife is made of ebony wood, a dense, moisture-resistant species much appreciated for its soft touch and luxurious appearance. It is considered a noble wood. It is complemented by a precious stone ring, a refined detail that reinforces the knife's aesthetic balance!
Its octagonal shape ensures a comfortable grip for both right- and left-handed users.

Summary of technical features and benefits

• San Maï 17cm blade - a balance of hardness and flexibility thanks to 3 layers of steel
• SG2
core
• (1.3% carbon) : precise, long-lasting cutting edge
Hardness
• 63 HRC: infrequent sharpening, long-lasting cutting performance
• Flat edge: blade penetrates food effortlessly
• Hammered finish: glides smoothly through food + original look with character
• Polished surface: simplified cleaning, perfect finish
• Ebony handle: natural comfort, appreciable noble wood
• Gemstone ring: elegant, traditional touch
• Octagonal shape: ambidextrous ergonomics
• Made in Takefu: authentic Japanese craftsmanship by a master blacksmith

Keep your handcrafted Japanese knife in perfect condition

Always wash this handcrafted Japanese knife by hand with a soft sponge and neutral soap. Dry it immediately after washing and store it in a dry place. Avoid the dishwasher and prolonged soaking of the handle in the sink. Hand-sharpening SG2 steel will prolong its exceptional performance.

Yoshimi Kato san, traditional craftsman in Takefu

In the heart of Fukui Prefecture, the Takefu Cutlery Village has been home to Japan's greatest master blacksmiths for generations. Here, Yoshimi Kato forges his knives using ancestral methods handed down by his father-in-law, Hiroshi Kato (a nationally-recognized master). Taking over the family workshop in 2013, he has made a name for himself with the quality of his blades, the rigor of his finishes and the beauty and originality of his hammered patterns. Each piece is a synthesis of technique and elegance. The Yoshimi Kato artisan knife is the assurance of a high-performance, durable and aesthetically remarkable cutting object.

Adopt this handcrafted Japanese knife to enhance every culinary preparation! Discover our complete collection of Yoshimi Kato artisan knives to prolong the experience of Japanese know-how.