Yoshimi Kato Hyo SG2 Ko-Bunka 130mm – Ebony & White TruStone Handle

Overview

The 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.

Its 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.

The 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.

Why Choose This Knife?

• Compact 130mm ko-bunka: Combines board clearance, a flat working edge, and a precise K-tip in a highly controllable size.
• SG2 powdered stainless steel: Provides excellent edge retention, fine sharpness, and low-maintenance corrosion resistance.
• Thin Echizen geometry: Moves cleanly through smaller vegetables, fruit, herbs, and boneless proteins.
• Hyo tsuchime finish: Angular, tiger-like hammer marks make the blade visually distinctive without overwhelming its clean profile.
• Premium custom handle: Octagonal ebony with a genuine white TruStone ring adds density, stability, and a refined focal point.

Who Is It For?

This 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.

About Yoshimi Kato

Yoshimi 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.

Specifications

• Knife Type: Ko-Bunka
• Blacksmith: Yoshimi Kato
• Series: Hyo
• Region: Echizen, Fukui, Japan
• Core Steel: SG2 / R2 powdered stainless steel
• Cladding: Stainless steel
• Construction: San-mai
• Finish: Hyo tsuchime
• Edge Length:  130mm
• Overall Length: 255mm
• Blade Height at Heel: 35mm
• Spine Thickness at Heel: 2.0mm
• Weight: 95g with this ebony handle
• Hardness: 64 HRC
• Bevel: Double bevel
• Handle: Octagonal ebony wa handle with white TruStone ring
• Hand Orientation: Ambidextrous

Measurements are representative averages for this handmade configuration. Individual knives may vary slightly.

Care

Hand 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.

Common Questions

What is a ko-bunka used for?

A 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.

Is SG2 stainless?

Yes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.

What is TruStone?

TruStone is a durable composite made to create a polished stone-like appearance while remaining stable enough for use in premium knife handles.

Is this knife suitable for left-handed cooks?

Yes. Its double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.