Yoshimi Kato R2/SG2 Tsuchime 210mm Gyuto with Maplewood Handle

This Gyuto is handcrafted by Echizen master blacksmith Takeshi Saji using R2/SG2 powdered steel, heat-treated to 63 HRC. The blade features a tsuchime (hand-hammered) finish, and the grind is beautifully done as with all Saji knives. The beautifully crafted blade is paired with a western-styled handle made of maplewood, with mosaic pins as decoration.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Yoshimi Kato
• Craftsman: Mr. Yoshimi Kato
• Knife Type: Gyuto
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
  
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
  
• Hardness: 63 HRC
• Hand-forged, hand- ground, hand-sharpened
• Blade Finishes: Tsuchime (Hammered)
  
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 48mm
• Spine Thickness
• Above heel: 2.2mm
• Middle: 2.1mm
  
• Handle
• Shape: Western-shaped
  
• Material: Maplewood
  
• Bolster: Stainless Steel
• Length: 117mm
• Overall Length: 343mm
• Weight: 209g (7.37oz)
• Handle Chiseled Mark: In Japanese Kanji "Yoshimi Echizen" (義実 越前)

About Kato Yoshimi 加藤 義実

Yoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.