Crafted from high performance SG2 (stainless) steel by renowned blacksmith Yoshimi Kato, these knives have a lovely high performance grind. Thin behind the edge with a little weight at the spine, they feel good in hand, have a high level of finish and cut very well.
- Yoshimi Kato (Kintaro) Japanese Knife
- 170mm Bunka Knife
- SG2 Stainless Steel, Stainless Clad
- Polished Tsuchime Finish
- Echizen, Japan
- Walnut Handle & Buffalo Ferrule
- Hand-Crafted in Japan
- Edge Length: 172mm |Overall Length: 317mm | Blade Height: 47mm | Weight: 129g
- Blade Thickness: (A) 2.6 (B) 1.9 (C) 0.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* Semi-stainless steel (found in the core / edge of this chef knife) requires some care to prevent surface rust.
* Kato & Kurosaki knives are very thin, although very high performing they require some care to prevent chipping.
Japanese Kitchen Knife | Bunka (Home Cook Knife)
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.