"Special Edition Bunka Knife 170, Yoshimi Kato Nashiji"
Hiroshi Kato – A True Master of Japanese Knives
He is the second blacksmith and knife maker of his family. He inherited the intricate art of forging exceptionally high-quality knives from his father, Kintaro Kato. Traditionally, this was the established route for passing down the skills and "secrets" of the masters. While tradition holds significant importance to Hiroshi Kato, he also embraces change. He co-founded the Takefu Knife Village along with other blacksmith masters with the goal of preserving ancient knowledge, sharing experiences, and mentoring young blacksmiths. One such young blacksmith was Yoshimi Kato, Hiroshi's son and successor, who now also stands among the masters. After nearly 60 years of diligent work, Hiroshi Kato now mostly sets aside the blacksmith hammer, focusing mainly on quality assurance, innovation, and education. In 2008, Hiroshi Kato was awarded the certificate of traditional craftsman, a prestigious recognition of artisanal excellence.
Special Edition Yoshimi Kato Nashiji, Handle by Joe Morrone
These knives are truly unique pieces: 6 Santoku, 6 Bunka. No more exist, and there won't be any more in the future. The blade follows the Nashiji series design by Yoshimi Kato. The handles are crafted by Joe Morrone. Joe is enamored with Japanese knives. His personal craftsmanship, bordering on the artistic, focuses on the handles. His handle designs are unparalleled. The foundation is always the material, particularly the rare and invariably beautiful woods he discovers and meticulously processes for the handles. For our special edition, we chose a Rosewood root from Honduras. More specifically, they are called Burls – growths on the trunks which are harvested. Burls are renowned for their unique and strong grain, making them a favorite in artistic woodworking and subsequently high in value. This wood is extremely rare, and Joe believes he used the last of his stock for our handles. Thus, our special edition has a limited run of only 12 pieces. In addition to the precious Rosewood, the handle also features an expensive and high-quality adornment made from musk ox horn. This beautiful, bright decorative element is situated at the front of the handle, surrounded by stripes of nickel silver. The handle concludes with a contrasting piece of Desert Ironwood, renowned for its hardness. As for the knife blade, the Nashiji is made of blue paper steel, one of the most popular knife steels in Japan. This steel is more wear-resistant than Shirogami, thus offering enhanced edge retention, remarkable hardness, and an impressive sharpening potential. Master Yoshimi Kato, Hiroshi Kato's son, has meticulously "fire polished" the Nashiji series. The encapsulating steel and Nashiji finish not only look exquisite but also provide rust protection, although it's not stainless by European standards. With proper care, rusting is almost preventable. However, the steel's nature can lead to some discoloration of the edge due to moisture or acidity. With proper care, the joy of using this knife can last a lifetime. The finish, Nashiji or "Pear Skin Finish", is a Japanese specialty. Functionally, it provides additional protection to the delicate blade and facilitates easier cutting by reducing the adhesion of sliced food. Ultra-thin fillets of fish or meat and finely sliced vegetables don't stick as much to the blade. Visually, Pear Skin is a real treat for aficionados; Japanese knives with this finish are highly sought-after. The dotted structure and fine satin sheen grant the knife its unique charm and character.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. Never put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.