Yoshimi Kato
Yoshimi Kato R2/SG2 Black Damascus 210mm Gyuto
£293.00
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This handcrafted Kurosome Damascus Gyuto by Yoshimi Kato is hand-forged with R2/SG2 core steel, with 63-layer black-etched Damascus cladding. The distal tapering is amazing and the blade is extremely thin behind-the-edge. The fit and finish of this knife are superior, with everything beautifully polished.
Spec:
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshimi Kato
- Craftsman: 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: 63-64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Damascus
- Kurosome (Black Etched)
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 46mm
- Spine Thickness
- Above heel: 1.6mm
- Middle: 1.5mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Wenge / Walnut
- Kuchiwa: Black Buffalo Horn
- Length: 133mm
- Overall Length: 358mm
- Weight: 128g (4.52oz)
- Hand Chiseled Mark: In Japanese Kanji "Yoshimi Echizen" (義実 越前)
About Yoshimi Kato 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 polyethylene 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.
Customer Reviews
Based on 1 review
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I recently purchased a Japanese knife that had me brimming with anticipation. The journey to find the perfect knife was extensive; I immersed myself in understanding different types of steel and the artistry of various crafters. My search led me to numerous websites offering Japanese knives, but this particular one, with its striking Damascus pattern on the blade, stood out.
Upon arrival, the knife's sharpness was immediately evident. It made its first debut on my kitchen counter alongside a Hasegawa cutting board, a matching purchase from the Burrefection store. The knife glided through carrots and boneless ham butt with ease, a testament to its initial sharpness and precision.
However, my excitement was somewhat tempered over time. Despite the high expectations set by its appearance and initial performance, the knife's edge retention left me wanting. I had hoped for a blade that would sustain its sharpness longer.
Moreover, the handle didn't quite match up to the blade's standard. It seemed as though the same level of care and attention to detail that was evident in the blade's construction didn't fully extend to the handle. This disparity was a bit of a letdown.
Overall I am happy with the kife and still excited to use it but it did fall short of my expectations, this is the reason for three stars.
