The Kato Nashiji series is made from VG-10 steel treated to ~61 Hz and coated with stainless damascus.

Yoshimi uses different types of hammers to achieve an authentic look unique to his style on his knives. With this Bunka knife, you will enjoy preparing a wide variety of foods. This shape covers 90% of the needs in every kitchen. The knife's laser-thin geometry allows it to cut through food while its length allows it to perform almost any kitchen task you may encounter!

The blade is made of VG10 steel that is coated with multiple layers of stainless damascus and has a traditional "nashiji" finish in the style of the dotted Japanese pear fruit. VG-10 is one of the most popular and highly regarded Japanese stainless steels for making kitchen knives. It has strong corrosion resistance and can provide very good sharpness.

The handle is made of a combination of rosewood or rosewood, which is highly valued for its specific notes, and black pakka wood used for the handle collar. With a traditional Japanese octagon shape, this handle gives you the perfect sense of security and control over this beautiful knife.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".