Yoshimi Kato Aogami Super Nashiji Gyuto with Ebony White Buffalo Horn Handle
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Handcrafted Yoshimi Kato Aogami Super (Blue Super) gyuto with nashiji finish, mounted on an ebony handle with white buffalo horn kuchiwa. Nashiji finishing is gaining popularity both in inside and outside Japan. The Nashiji finish done by master Kato on this superb AS blade is simply one of the most tasteful we have seen.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshimi Kato
- Craftsman: Yoshimi Kato
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami Super (Blue Super)
- Jigane (Cladding): Stainless Steel
- Hardness: 64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 47mm / 51mm
- Spine Thickness
- Above heel: 3.5mm / 3.0mm
- Middle: 2.4mm / 2.0mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Blonde Buffalo Horn
- Length: 132mm / 134mm
- Overall Length: 361mm / 394mm
- Weight: 185g (6.53oz) / 198g (6.98oz)
- Hand Chiselled Mark: In Japanese Kanji "Echizen Kintaro Made" (越前 金太郎 作) / "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.
Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
This knife is very beautiful and rare. Who knows that this knife has a soul. Thanks Yoshimi Kato! and Burrfection.
I received my knife in an extremely timely fashion and it is even more beautiful than it is in the picture. Aside from the aesthetic of the knife it performs phenomenally. I’d also like to note the customer service of this store is impeccable. Every question was answered quickly and efficiently. Will definitely be ordering from here again.
This knife oozes craftsmanship, I could swear I cook better when I use it. Everything about this knife from the balance, fit and finish is perfect as far as I can tell. There have been precious few times in my life when I have been so happy with a purchase.
This is a stunning piece of art as much as it is a kitchen tool. Just a beautiful design. As for using it, I've never felt a knife cut the way this one does. I did a side-by-side test with a JA Henckels chef knife that had been my knife for years (and admittedly not as sharp as it used to be), but it was no match for this gyuto. The gyuto sliced through potatoes effortlessly as if they were warm butter. I am so happy with this purchase and recommend it highly.