Yoshimi Kato | SKU: YK-ASDM-BK18

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Bunka 180mm

$288.99 $339.00

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.

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2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
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107 West St, Crows Nest NSW 2065
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Detailed Specifications

Line	Yoshimi Kato Aogami Super Kurouchi Damascus
Profile	Bunka
Bevel Type	Double Bevel
Weight	138 g \| 4.9 oz
Edge Length	173 mm \| 6 13/16″
Heel Height	46 mm \| 1 13/16″
Width @ Heel	2.6 mm \| 7/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	0.9 mm \| 1/32″
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Octagonal Black Chacate
Region	Echizen
Best for	Pro chefs Enthusiasts

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This Aogami Super(Blue Super) Damascus line by Yoshimi Kato is quite a refined take on the classic Kurouchi form, while keeping the authentic features that defines the Kurouchi knife, it pushes other aspects of the knife to a higher level than average, leading to a very pleasing set of blades that are very usable while maintaining a very afforadable price.

If you are not familiar with Yoshimi Kato, he is currently the head of Kato Uchihamono (formerly Kintaro) in Takefu, located in the Fukui area. As the third generation bladesmith, he works closly with Kurosaki Yu, and their blades share some similar traits: thin behind edge, very clean grind and nimble in hand.

This too applies to this Kurouchi line. The subtle damascus on the bevel is polished very well and the blade geometry is cleanly defined. The spine/choil are well finished before heat treating so they won't create hot spots, there is no further polishing needed in those areas so the Kurouchi finish is kept throughout the top half of the blade, giving that classic dark look and rust resistance.

In many cases, the Kurouchi finish is considered as a way to reduce cost as there are no further labour going into finishing after the grinding of the bevel is done. This is true to this line but through some of the details we can know, the amount of attention goes into this line is totally on a different level. The performanc of the knives also demonstrate this: the food penetration is superb, and the thin edge glides effortlessly into potato, using the tip for slicing is also a breeze, maybe the only complaint I can have about this line is that the super clean grind of the bevel can create some stickness.

The steel that enables this wicked edge is nothing but the Aogami Super, also known as Blue super, being listed as a Hitachi Carbon steel, it went quite far in its composition to the point it start to deviate from a typical carbon steel. A very high level of Tungsten, along with other alloys have given the AS steel an incredible ability to harden and retain its edge, they are often seen being heat treated to 65HRC which is quite incredible. With this hardness the cutting edge can be grind very thin, and enable great food penetration.

The heat treating on this line seems to be very good, although I don't have a long term experience using this line, I can tell the edge on this line is quite a bit harder to sharpen than my personal AS knife and Hayabusa AS line, which might translate to a higher wear resistance. If maintaining a iron cladding carbon knife isn't a trouble and you like the Kurouchi look, this line is definately a great choice.

Pros	Cons
Excellent performance Thin behind the edge Excellent fit and finish	Prone to rust

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.

Yoshimi Kato

Yoshimi Kato — The Master of Damascus in Takefu

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.

Kato Knife Manufacturing — or カトウ打刃物製作所 — has its roots in the postwar era of Echizen blade-making. The workshop traces back to 1948, when the Kato family first established themselves in what would eventually become the Takefu Knife Village cooperative. Hiroshi Kato (加藤弘), the second-generation master, spent over fifty years at the anvil and was instrumental in co-founding the Takefu Knife Village itself — the cooperative that would bring together some of Echizen's finest blacksmiths under one roof.

Yoshimi Kato's path to the forge is one of the more unusual ones in the industry. Before picking up a hammer, he worked as a project manager in construction. It was only after marrying into the Kato family that he began his apprenticeship under Hiroshi. What makes his story remarkable is the speed — Yoshimi took over the smithy after just five years, a timeline that typically takes fifteen or more. He trained alongside Yu Kurosaki and other masters at Takefu Knife Village, absorbing decades of collective knowledge at an extraordinary pace. In 2008, he earned his certification as a traditional craftsman (伝統工芸士), and in 2018 he formally took over the business.

Today, Kato is best known internationally as the “Master of Damascus.” His multi-layer Damascus patterns are among the most striking in the industry, but what sets him apart is the consistency of his heat treatment across a wide range of steels — from SG2 and VG10 to Aogami Super and Ginsan. Every step of production happens in-house, giving him complete control over the final product. The Kintaro and Kanehiro lines, both produced under the Kato workshop, have built a devoted following among enthusiasts who value the combination of visual artistry and genuine cutting performance.

“Echizen's master of Damascus — three generations of forging excellence from Takefu Knife Village.”

Est. 1948 | 昭和23年

Known for Hand-forged Damascus, masterful heat treatment of SG2 and Aogami Super

Website kato-knife-mfg.jp Read more about Yoshimi Kato

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.

Compare with

Blue Super / Aogami Super

—

2.0% 1.5% 1.0% 0.5% 0

1.4%

0.3%

2.0%

0.2%

0.1%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–65 HRC

555759616365+

Steel

Blue Super / Aogami Super

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness62–65 HRC

Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

Construction

Sanami - Soft Iron Damascus 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.

Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

Finish

Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

Handle

Octagonal Black Chacate

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.

Frequently asked questions

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Bunka 180mm

Availability

Detailed Specifications

Yoshimi Kato

Bunka

Blue Super / Aogami Super Element Composition

Blue Super / Aogami Super

Sanami - Soft Iron Damascus Clad

Kurouchi

Octagonal Black Chacate

Frequently asked questions

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Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Bunka 180mm

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