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A typical bunka knife handmade by a blacksmith!
San Maï blade construction: 3 alternating layers of steel
Japanese Aogami Super steel core: high carbon content (1.5%)
Rockwell hardness of 65HRC - Excellent edge retention
Blade surface with rough forge finish and engraved kanji - Traditional
Cherry wood handle and pakkawood bolster - Robust
Octagonal cut for ergonomic grip
Hand-forged by Yoshimi Kato, student of Hiroshi Kato
Carbon knife: requires careful maintenance
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This bunka knife is the work of Yoshimi Kato, a talented Japanese craftsman from Takefu. A certified blacksmith, he was trained by great masters, including Hiroshi Kato San, his father-in-law, an emblematic figure of Japanese cutlery recognized worldwide.
(Hiroshi san on the left; Yoshimi san on the right)
Hiroshi Kato, one of the most respected blacksmiths of his time, has devoted decades to the day-to-day manufacture of Japanese knives. As a founding member of the Takefu Knife Village, he helped bring together numerous craftsmen, promoting the exchange of techniques and the transmission of Japanese know-how. Today, he shares his expertise with a new generation of blacksmiths.
Yoshimi San has taken over his master's workshop and continues to produce the models designed by Hiroshi Kato, while developing his own creations. Having begun his apprenticeship in 2013, he quickly demonstrated exceptional talent. Thanks to his work, he perpetuates tradition while bringing innovations that appeal to chefs and cutlery enthusiasts alike.
Yoshimi Kato knives are forged using traditional Japanese techniques, demanding remarkable precision. Each piece is unique and will delight professionals and collectors alike!
The blade of this Japanese kitchen knife is made using the San Maï technique, a traditional method of forging a core of rigid steel, then covering it with a layer of softer steel that folds in on itself. Literally meaning "3 layers", this structure achieves an ideal balance between hardness and flexibility, while protecting the core of the blade.
The core of this Japanese bunka knife is made of Japanese Aogami Super steel, also known as AS or Blue Super Steel. Produced by steelmaker Hitachi, this alloy is enriched with chromium, tungsten and carbon, with a content of around 1.5%. This carbon content, significantly higher than that found in Western knives (generally between 0.5 and 1%), considerably increases the steel's hardness.
Blue Super Steel has a hardness of 65HRC on the Rockwell scale, guaranteeing a remarkably fine cutting edge. Thanks to this high hardness, the blade retains its cutting edge longer and wears less quickly. So, for domestic use, sharpening will only be necessary two or three times a year. Appreciated by Japanese craftsmen, this steel is also easy to sharpen!
Next, the core is wrapped in a layer of softer stainless steel, offering extra protection and reducing the risk of breakage during use. Although the blade retains excellent rigidity, this structure gives it greater resistance to minor impacts.
Finally, the blade's rough-forged finish gives it an authentic, traditional look, much appreciated by Japanese chefs. Hand-sharpening of the blade ensures optimum cutting quality, and hand-engraved kanji add a touch of authenticity to your handcrafted Japanese knife.
The handle of this Japanese kitchen knife is made of cherry wood, a resistant and durable species. Cherry is a typical Japanese tree, famous for its elegant light hue.
The octagonal design of the handle provides a comfortable grip for both right- and left-handed users, guaranteeing excellent maneuverability. This Aogami knife offers ideal ergonomics for prolonged use in the kitchen!
A clear pakkawood bolster completes the package. This composite material, composed of laminated wood and resin, is particularly resistant to temperature variations. It contrasts harmoniously with the darker shade of cherry wood, adding a refined aesthetic touch.
To ensure optimum watertightness, wood paste is applied to the junction between blade and handle. This finish prevents the ingress of water or food residues, prolonging the life of your kitchen knife.
To preserve the quality and durability of your carbon knife, we recommend washing it only by hand with a soft sponge and non-abrasive detergent. After each wash, immediately dry the blade and handle with a clean cloth, then store your knife in a dry place. The dishwasher is not recommended, nor is prolonged soaking in the sink.
Over time, the carbon steel blade may change color slightly. This natural phenomenon is a reaction of the carbon to the humidity in the air and the acidity of food. These variations in no way alter the performance of your knife, and give it a patina characteristic of handcrafted knives.
Find a selection of high-quality Japanese knives on Knifeleader.eu!
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