Yoshimi Kato
Yoshimi Kato R2/SG2 Black Damascus 240mm Gyuto with Polished Magenta Onyx Acrylic Handle
£521.00
Pickup currently unavailable
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 super amazing and the blade is extremely thin behind-the-edge. The fit and finish of this knife are superior, with everything beautifully polished. The polished acrylic handle in the color of magenta onyx is beautifully fitted with mosaic pin decorations. Only One Available.
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: 240mm (9.4")
- Blade Height (at heel): 52mm
- Spine Thickness
- Above heel: 1.7mm
- Middle: 1.6mm
- Handle
- Shape: Western-shaped
- Material: Polished Acrylic
- Color: Magenta Onyx
- Bolster: Stainless Steel
- Decoration: Mosaic Pins
- Length: 133mm
- Overall Length: 384mm
- Weight: 236g (8.32oz)
- 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 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.
Customer Reviews
Based on 1 review
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This knife looks even better in person and I can’t stop taking it out once in a while to admire the black damascus finish and the acrylic handle lol.
Thanks to the thin blade this knifes cuts extremely well. I do need to get used to it because my other knives are 210mm. If I have to choose, I’d have to say that my Kato AS 210mm gyuto has a better cutting feel. That’s just personal preference though and not to say that this Kato is any bad.
I do have complaints though. The knive came with a scratch on one side and another that looks like a sharpening scratch. These scratches look like they were caused by mishandling, and not during production so I’m a little disappointed.
All in all, this is a great knife and I’m happy to get the last piece with the handle color i really liked.
