Yoshimi Kato-san works out of the Takefu Knife village and took over the Family business from his father in 2013. His Father Hiroshi Kato-san started the shop in the late 1960's and was inaugurated as the 4th Chairman of the Takefu Knife village in 1994. Making incredible knives runs in the family obviously and we're very excited to have these incredibly sharp knives in our shop. They have one of the most beautiful damascus patterns we have ever seen and are sharpened by famous knife sharpener Makoto Kurosaki-san; brother of one of our favorite knifemakers Yu Kurosaki-san.
The Bunka is sort of a variation of the Santoku. It differs from the Santoku in the shape of its tip referred to as a reverse tanto tip. The bunka is meant as an all purpose knife great for the home cook and professional cook/chef alike.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
The knife is beautiful. Really a work of art. Just an fyi I had the knife shipped to Italy and ended up having to pay an additional 130€ in customs fees. Not Sharp Knife Shops Fault, they make it clear on the website that overseas shipping might incur additional customs fees. However, I didn't think it would be that much.
Jason C.
I purchased this bunka about a year and a half ago and it was my gateway blade into the world of Japanese steel and the masters who create them.
This is knife is agile, light and precise: it's the knife you perform garnish microsurgery with and it's the knife that just might get you hooked.
Over the days following your first mince with it, you start to feel as though it should be in your hand at all times. I've said something similar about another knife and just to remind everyone...we only get two hands.
Joshua Stephen E.
The knife is beautiful. Really a work of art. Just an fyi I had the knife shipped to Italy and ended up having to pay an additional 130€ in customs fees. Not Sharp Knife Shops Fault, they make it clear on the website that overseas shipping might incur additional customs fees. However, I didn't think it would be that much.
Jason C.
I purchased this bunka about a year and a half ago and it was my gateway blade into the world of Japanese steel and the masters who create them.
This is knife is agile, light and precise: it's the knife you perform garnish microsurgery with and it's the knife that just might get you hooked.
Over the days following your first mince with it, you start to feel as though it should be in your hand at all times. I've said something similar about another knife and just to remind everyone...we only get two hands.
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