Description et Histoire
Yoshimi Kato AS ko bunka 120mm is used for cutting small fruits and vegetables. The word “ko” translates to “small”, so the ko-bunka is a smaller version of a regular bunka.
History and curiosity
In the last decade Yoshimi Kato has become a world-famous blacksmith, thanks to his mastery and expertise in forging exceptional kitchen knives. He apprenticed with his father Hiroshi Kato, one of the pillars of Japanese cutlery. In 2017 he took over as head of the family business when his father retired. Kato-san creates his blades in the knife village of Takefu in Fukui Prefecture.
This blade is part of the Kurouchi series forged with an Aogami Super steel core. This steel with a hardness of 64 +-1 HRC achieves a razor sharp edge, which remains sharp for a very long time and is also extremely easy to sharpen. It’s called SUPER for a reason. The core is covered in oxidation-resistant steel with a kurouchi (rough forge) finish.
Handcrafted, the handle is made with a burl of red lacewood, turquoise stone and Tasmanian black wood.
Find details for Yoshimi Kato AS ko bunka 120mm here:
Blacksmith: Yoshimi Kato
Steel: Aogami super with stainless steel coating
type: ko bunka 120mm
length: 12.6 cm
thickness of the blade at the heel: 2 mm
thickness of blade at tip: 0.5 mm
blade height: 3 cm
weight: 103 gr