Yoshimi Kato R2/SG2 Black Damascus 240mm Gyuto with Stabilized Wood / Polished Azurite Malachite Acrylic Handle
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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 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 blade is paired with a western-styled handle made of polished acrylic in azurite malachite and stabilized wood, with mosaic pins as decoration. Only One Available.
- 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): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63-64 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kurosome (Black Etched)
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 53mm
- Spine Thickness
- Above heel: 1.7mm
- Middle: 1.6mm
- Shape: Western-shaped
- Material: Polished Acrylic / Stabilized Wood
- Color: Azurite Malachite / Oak
- Bolster: Stainless Steel
- Decoration: Mosaic Pins
- Length: 131mm
- Overall Length: 380mm
- Weight: 227g (8.01oz)
- 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.
Wash and dry with a soft sponge, and safely store after use. 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.