{"product_id":"yoshimi-kato-hyo-sg2-ko-bunka-130mm-ebony-white-truestone","title":"Yoshimi Kato Hyo SG2 Ko-Bunka 130mm – Ebony \u0026 White TruStone Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimi Kato Hyo SG2 Ko-Bunka 130mm is a compact, highly precise Japanese kitchen knife forged in Echizen, Fukui. It combines the useful blade height of a small bunka with the fine point and nimble handling of a petty knife, making it especially effective for garlic, shallots, herbs, fruit, trimming, and detailed board work.\u003c\/p\u003e\n\u003cp\u003eIts core is SG2, also known as R2, a powdered stainless steel valued for its fine grain, strong edge retention, and practical corrosion resistance. Yoshimi Kato’s thin geometry gives this short blade clean cutting performance and excellent control without making it feel delicate in the hand.\u003c\/p\u003e\n\u003cp\u003eThe Hyo finish uses scattered, angular hammer marks across the stainless cladding. “Hyo” evokes the spotted tiger, and the irregular pattern gives the blade a crisp texture that changes under the light. This example is fitted with an upgraded octagonal ebony wa handle and a distinctive white TruStone ring, creating a durable, balanced handle with a stone-like accent.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompact 130mm ko-bunka:\u003c\/strong\u003e Combines board clearance, a flat working edge, and a precise K-tip in a highly controllable size.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG2 powdered stainless steel:\u003c\/strong\u003e Provides excellent edge retention, fine sharpness, and low-maintenance corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Moves cleanly through smaller vegetables, fruit, herbs, and boneless proteins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHyo tsuchime finish:\u003c\/strong\u003e Angular, tiger-like hammer marks make the blade visually distinctive without overwhelming its clean profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium custom handle:\u003c\/strong\u003e Octagonal ebony with a genuine white TruStone ring adds density, stability, and a refined focal point.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis ko-bunka is ideal for cooks who want a compact knife that still works comfortably on a cutting board. It is an excellent companion to a larger gyuto and can also serve as a primary knife in a small kitchen. Its hard, thin edge is intended for controlled cutting—not bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yoshimi Kato\u003c\/h2\u003e\n\u003cp\u003eYoshimi Kato works in Takefu Knife Village in Echizen and represents the third generation of the Kato family workshop. His knives are known for refined heat treatment, thin cutting geometry, expressive surface finishes, and careful fit and finish across both carbon and stainless steels.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Ko-Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Hyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hyo tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e  130mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 255mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 35mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 95g with this ebony handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 64 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with white TruStone ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade configuration. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a ko-bunka used for?\u003c\/h3\u003e\n\u003cp\u003eA ko-bunka is a compact all-purpose knife suited to garlic, shallots, herbs, fruit, small vegetables, trimming, and detailed work. It offers more blade height and board clearance than most petty knives.\u003c\/p\u003e\n\u003ch3\u003eIs SG2 stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.\u003c\/p\u003e\n\u003ch3\u003eWhat is TruStone?\u003c\/h3\u003e\n\u003cp\u003eTruStone is a durable composite made to create a polished stone-like appearance while remaining stable enough for use in premium knife handles.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. Its double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":50189006635265,"sku":"YK-HYO-SG2-KOB130-EBWT","price":335.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshimi-kato-hyo-sg2-ko-bunka-130mm-ebony-truestone-02-angled-profile.jpg?v=1786710259","url":"https:\/\/tokushuknife.eu\/en-chli\/products\/yoshimi-kato-hyo-sg2-ko-bunka-130mm-ebony-white-truestone","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}