Yoshimi Kato AS Nashiji Bunka 170mm Rosewood handle

The Yoshimi Kato AS Nashiji Bunka 170mm brings together traditional Japanese forging, Aogami Super steel and the warm grain of rosewood. Compact and precise, it is a rewarding choice for cooks who enjoy a carefully made knife and the edge retention of carbon steel.

Made by Yoshimi Kato’s workshop in Echizen, Fukui Prefecture, this bunka reflects a region with a long tradition of Japanese blade making. Its appeal lies in the combination of skilled craftsmanship, purposeful steel selection and an understated nashiji finish.

The 170mm blade is a manageable size for everyday preparation. A relatively flat cutting edge suits push cutting and controlled chopping, while the angular tip allows precise work when dicing shallots, slicing garlic or preparing smaller ingredients. The broad blade also provides useful clearance for your knuckles.

The rosewood handle adds warmth and natural grain to the knife’s appearance, complementing the textured blade without distracting from its simple, practical design.

Steel and Construction

AS stands for Aogami Super, also known as Blue Super, a Japanese carbon steel valued for its wear resistance and edge retention. It can take a fine cutting edge, making it well suited to precise kitchen preparation.

The Aogami Super core is clad in stainless steel. This reduces the amount of exposed reactive steel and makes daily care more manageable, although the carbon steel along the cutting edge still requires prompt cleaning and drying.

The nashiji finish takes its name from the Japanese word for pear skin. Its softly textured, speckled surface gives the blade a rustic character.

A double bevel edge makes this bunka suitable for both left and right handed cooks. Its compact shape offers a versatile alternative to a longer chef’s knife, particularly for vegetable preparation and smaller cutting tasks.

Maintenance and Care

The exposed Aogami Super edge is reactive and will develop a patina with use. This natural colour change is normal for carbon steel. Wipe the blade during preparation, especially after cutting acidic ingredients, and avoid leaving it wet.

Hand wash with mild detergent and a soft sponge, then dry thoroughly. Do not soak the knife or place it in a dishwasher. Dry the rosewood handle carefully after washing.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through cuts or prying with the tip. Maintain the edge with a whetstone and store the knife with its blade protected. For extended storage, apply a light coating of food safe knife oil to the clean, dry blade.

Best for: Vegetable preparation, precise tip work, slicing boneless meat and fish, and cooks seeking a compact Japanese chef’s knife with Aogami Super edge retention.

Kitchen Samurai Ease of Use Rating: Confident Cook. Stainless cladding simplifies care, while the exposed carbon steel edge requires attentive drying and careful cutting technique.

HRC: 63/65

Made in Japan.

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