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Yoshimi Kato Kintaro  |  SKU: KT-HS2-BK180

Yoshimi Kato Hyo SG2 Bunka 180mm

$499.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Bunka
Bevel Type Double Bevel
Weight 143 g        5.04 oz
Edge Length 172 mm   .6.77 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel SG2 / R2 | Powdered Stainless
Hardness (HRC) 62 - 64
Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The HYO series features Kato’s signature hammered finish, carefully applied by hand. This distinct texture is not only visually striking but also functional, helping reduce drag and allowing ingredients to release more smoothly with each cut. Balanced between delicacy and strength, these blades are not made to impress at a glance, but to earn trust over time. They are tools for chefs who value precision, rhythm, and integrity in their work.

Yoshimi Kato SG2/R2 HYO series feature Thunderstorm-hammered blades with a core of SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel for professional with a hardness of approx. 63 HRC, which provides excellent rust resistance and a long-lasting edge.
The edge is specially formed like a clam (or HAMAGURI in Japanese), which shape helps release foods and cut smoothly.

 


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

  • 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 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 its sharp edge and comfortable handling. 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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  • Handle Specs

    Profile:

    Material:

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