Yoshimi Kato Super Gold 2 SG2 V-shape Black Damascus Bunka Knife Water Buffalo Walnut

Blacksmith: Yoshimi Kato
Type: Bunka (Double bevel edged)
 "Bunka knife is a all purpose knife and it is used at homes in Japan. for Meat, Fish, Vegetable and so on."
Blade Material: Super Gold 2 (High Speed Stainless Steel) Clad V-Shape Damascus Stainless Steel
Blade Length: approx 170 mm (6.69")
Blade Width: approx 47 mm (1.8")
Thickness of Spine: approx max 1.5 mm
Overall Length: approx 314 mm (12.3")
Weight: approx 110 g (3.8 oz)
Handle: Water Buffalo Walnut
HRC: 62-64
Made in Japan

  The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry.

KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory)
  This company was founded on April 1, 1953. Founder Mr, Kintaro Kato was born on October 1914. He engaged in forging kitchen knife production in 1928. The company has built up the experience and knowledge of knife making for many years. The president Hiroshi Kato received the certification of the traditional craftsmen on February 2008.

  The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like the Japanese sword "Katana", the blade is made with low and high carbon stainless steel to layers. The same wave pattern does not exist. Kato makes beautiful damascus pattern by hitting with belt hammer, this V-Shape is also attractive. This knife is more than just a kitchen knife, is a work of art.

About "Super Gold 2" 
  Super Gold 2 is Powder Steel, registered trademark of Takefu Special Steel Co Ltd.  A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous  Chefs also loves this steel.

  This edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. The edge form helps release foods and cut smoothly.

About Japanese Knives
   Japanese knives are made by craftsmen and machines, there might be scratch. Most Japanese knives are thin blade.  Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.