Yoshimi Kato
Yoshimi Kato R2/SG2 Black Damascus 270mm Sujihiki
$12,384.00
Pickup currently unavailable
This handcrafted Kurosome Damascus Sujihiki 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: Sujihiki
- 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-grind, hand-sharpened
- Blade Finishes:
- Damascus
- Kurosome (Black Etched)
- Blade Length: 270mm (10.6")
- Blade Height (at heel): 39mm
- Spine Thickness
- Above heel: 1.8mm
- Middle: 1.7mm
- Handle
- Premium Luxury Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Rosewood (Dalbergia Odorifera)
- Kuchiwa / Tsukajiri: Marble Buffalo Horn
- Ginmaki: Nickel Copper (x2)
- Length: 145mm
- Overall Length: 430mm
- Weight: 172g (6.07oz)
- 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.