Yoshimi Kato Hyo SG2 Ko-Bunka 130mm

The Yoshimi Kato Hyo SG2 Ko-Bunka is a compact Japanese kitchen knife made for fast, precise prep. Its 130mm blade gives you more knuckle clearance than a petty knife while remaining nimble enough for garlic, shallots, herbs, fruit, garnishes, and smaller vegetables.

Yoshimi Kato works in Echizen, Fukui, Japan, and is known for refined grinds and exceptional heat treatment. The SG2 powdered stainless steel core offers excellent edge retention and takes a keen edge, while stainless cladding keeps everyday care straightforward. The Hyo hammered finish gives every blade a distinctive storm-like texture, and the pointed K-tip helps with detail work and accurate cuts.

This is an excellent choice for cooks asking, “What is a small Japanese knife that can replace a petty for cutting-board work?” The taller Ko-Bunka profile feels secure in a pinch grip and works especially well when a full-size chef knife feels unnecessary.

Specifications

Maker: Yoshimi Kato

Series: Hyo

Knife Type: Ko-Bunka

Blade Length: 130mm

Core Steel: SG2 / R2 powdered stainless steel

Cladding: Soft stainless steel

Finish: Hyo hammered finish

Hardness: 63–64 HRC

Edge: Double bevel, 50/50

Handle: Dark octagonal Japanese wa handle with white accent spacer

Rust Resistance: Stainless

Country of Origin: Japan

Because this knife is handmade, exact measurements and finish details can vary slightly from one knife to another.

What is a Ko-Bunka used for?

A Ko-Bunka is a small, tall utility knife designed for cutting-board work. It is ideal for garlic, shallots, herbs, fruit, small vegetables, trimming, and detailed prep where a full-size gyuto or bunka feels too large.

Is SG2 steel stainless?

Yes. SG2 is a powdered stainless steel valued for its fine edge, strong edge retention, and low-maintenance care. The blade should still be washed by hand and dried promptly.

Can this knife cut bones or frozen food?

No. The thin, hard edge is designed for clean slicing and precision prep. Do not use it on bones, frozen food, hard pits, or twisting cuts.

How should I care for this Japanese knife?

Wash it by hand with mild soap, dry it immediately, and store it where the edge is protected. Never place it in a dishwasher. Use a wood or quality synthetic cutting board and sharpen it with whetstones when needed.