Yoshimi Kato Aogami Super Nashiji Kurouchi Suminagashi 210mm Gyuto with Wenge Buffalo Horn Handle
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This Gyuto is handcrafted by master Yoshimi Kato using Aogami Super steel and heat-treated to 64 HRC. The blade features a Nashiji Kurouchi finish that extends to the grind with a beautiful Suminagashi/Damascus pattern. The knife comes with beautiful grind by master Kato, with superb thinnest behind-the-edge. The blade is paired with a wenge handle with black buffalo horn kuchiwa.
- 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- ground, hand-sharpened
- Blade Finishes:
- Suminagashi (Damascus)
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.3mm
- Middle: 2.2mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 133mm
- Overall Length: 364mm
- Weight: 154g (5.43oz)
- 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.
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.