Yoshimi Kato – SG2 Bunka Damascus
R4,750.00
Yoshimi Kato
Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law), who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills daily, working from Takefu knife village.
Out of stock
Bunka
Bunka Knife (文化包丁 – pronounced: Bunka Bōchō) literally translated from Japanese means ‘Cultural Knife’. The name stems from the traditional use of making cultural and traditional Japanese cuisine at home.
The Bunka is versatile because of its similarity to the Santoku. It is regarded as a multi-use knife and is best for chopping, dicing and mincing food such as meat, fish, vegetables and herbs. The flat profile is ideal for slicing meat, fish and vegetables. The tall profile is ideal for chopping fruits, vegetables and thinly sliced meat. The pointed tip makes it superior for precision work and scoring vegetables and meat. The tip also allows for light butchering work and enables the user to get under layers of fat and sinew. The blade profile is well suited for tap-chopping or push-cutting techniques.
The length of the Bunka is generally shorter than traditional Western chef’s knives. The shorter, compacted length and thinness of the blade makes it lighter and less strenuous to handle for long periods of time. The tall, flat profile with the reverse tanto is what characteristically defines the blade from other shapes.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Devon –
Just picked up one of these beauties and I can’t stop staring at it! The pictures do not do it justice at all; the light seems to almost dance across the blade. And, as always with Kato blades, it is astonishingly sharp straight out the box.