Yoshimi Kato | SKU: YK-ASDM-BK18

Yoshimi Kato Kintaro White 2 Damascus KU Nashiji Bunka 180mm

Name: Yoshimi Kato Kintaro White 2 Damascus KU Nashiji Bunka 180mm
Brand: Yoshimi Kato
SKU: YK-ASDM-BK18
Price: 6556.00 TWD
Availability: OutOfStock

$6,556.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Bunka
Bevel Type	Double Bevel
Weight	138 g 4.87 oz
Edge Length	173 mm .6.81 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	White 2 / Shirogami #2 \| Carbon
Hardness (HRC)	60 - 64
Handle	Octagonal Black Chacate

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Yoshimi Kato Kintaro White 2 Damascus KU Nashiji Bunka 180mm is a double-bevel general-purpose knife best fit for users seeking precise vegetable and meat preparation with reactive carbon steel. This 180mm Bunka profile features a straighter edge and pointed reverse tanto tip, combining Santoku functionality with K-tip Gyuto precision for slicing, dicing, chopping, and intricate julienning tasks. The blade measures 173mm in edge length with a 46mm heel height and weighs 138g.

Constructed from Hitachi White 2 (Shirogami #2) carbon steel hardened to 60-64 HRC, this blade offers high sharpness and easy sharpening but requires immediate wiping and drying after use to prevent corrosion due to its reactive nature. The spine measures 2.6mm at the heel, tapering to 2.0mm at mid and 0.9mm at the tip. As a carbon steel clad construction without stainless cladding, the blade demands meticulous care including light oiling during storage. The Kintaro line features Damascus patterning with KU Nashiji finish, presenting traditional Japanese blacksmith aesthetics alongside functional cutting geometry suited for detailed kitchen work.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and K-tip Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to the precision and control enabled by its length and flat edge profile. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
Slide for more >>
Steel: White 2 / Shirogami #2
White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 60- 64
<< Slide for more >>
Handle Specs
Profile: Octagonal WA
Material:
- Black Chacate
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.
<< Slide for more