Yoshimi Kato Kintaro | SKU: KT-MINAMO-BU180MOP_SKT

Yoshimi Kato Minamo SG2 Bunka 180mm Mother-of-pearl Handle

$13,649.00 $16,057.00

Tax included Shipping calculated at checkout.

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

Line	Yoshimi Kato SG2 Minamo
Profile	Bunka
Bevel Type	Double Bevel
Weight	200 g \| 7.1 oz
Edge Length	177 mm \| 6 31/32″
Heel Height	51 mm \| 2 1/64″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Special Handle
Region	Echizen
Best for	Pro chefs Enthusiasts

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

The Minamo is the latest offering from master Yoshimi Kato from Kintaro Hamono of Takefu Knife Village. The Minamo line is forged with the SG2 powdered steel that is very fine, sharp and has great edge retention.

The elegant hammered "Minamo" pattern is inspired by the summer Thunderstorm, and the way they lines up along the blade forms patterns looks like acient coins. As master Kato has been working with Master Kurosaki for a very long period of time, and their knives are highly similar in terms of desgin and performance: super thin behind the edge, with a great OOTB edge and excellent food penetration, on top of that, they often put very unique patterns that differentiate their knives from other lineups, just like how this Minamo line does.

Like any other knives made by Yoshimi Kato, these blades are thin and nimble in handes, while retaining that excellent trait, the line bring some shiny appearance along with good performance. Considering the level of finish, artistic value and the SG2 core steel, I believe the pricing for this line is actually very good, thus I would bring it out for anyone who is after a SG2 knife.

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.

Yoshimi Kato

Kato Knife Manufacturing Inc., spearheaded by Yoshimi Kato, is a renowned entity in the Takefu Knife Village, known for its exquisite craftsmanship in knife-making. Yoshimi Kato, originally a construction project manager, married into the Kato family and apprenticed under his father-in-law Hiroshi Kato — one of the co-founders of Takefu Knife Village. Despite his unconventional start, Yoshimi took over the smithy after just five years and earned his traditional craftsman certification (伝統工芸士) in 2008. The company's focus on hand-forged Damascus and masterful heat treatment of high-end steels has made Kato one of the most sought-after makers in Echizen.

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.
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Steel: SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.
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Handle Specs
Profile: Octagonal WA
Material:
- Unknown
A unique handle crafted by the hamono, with the material undisclosed.

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	210 mm
Weight	136 g
Total Length	360 mm
Tip to Heel Length	216 mm
Blade Height at Heel	47 mm
Width of Spine Above Heel	2.2 mm
Width of Spine at Middle of Blade	2.1 mm
Width of Spine at about 1 cm from tip	1.0 mm

Yoshimi Kato Minamo SG2 Bunka 180mm Mother-of-pearl Handle

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Detailed Specifications