From renowned blacksmith Yoshimi Kato, his kurouchi series represent outstanding value for such a very high performing knife. With an Aogami Super (high carbon) core and stainless clad, they are easy to maintain whilst achieving the highest levels of sharpness.
These are not quite as thin as other Kato's, still very thin behind the edge but a little more weight than most Echizen knives.
- Yoshimi Kato (Kintaro) Japanese Knife
- 170mm Bunka Knife
- Aogami Super (High Carbon) Core
- Stainless Clad
- Kurouchi Finish
- Echizen, Japan
- Sakura (Cherry Blossom) Japanese Timber Handle
- Hand-Crafted in Japan
- 169mm Blade Edge Length / 313mm Overall Length / 3.35mm Blade Thickness / 48mm Blade Height / 137g
* Our Japanese knives are hand crafted (most with natural materials like timber), small variation to size and colour may occur.
* Kato & Kurosaki knives are very thin, although very high performing they require some care to prevent chipping.
* This knife has a small part of exposed high carbon steel (the edge), this will patina (change colour) in use and requires some care to prevent rust.
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.