Yoshimi Kato R2/SG2 Migaki 180mm Chuka Bocho
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This is a Chinese Cleaver handcrafted by Yoshimi Kato using R2/SG2 powdered steel. This cleaver has superb grinds that are very smooth, with Kasumi polish and excellent fit and finish. With the hardness of the steel (63 HRC), Kato was able to create an exceedingly thin edge. With a spine thickness of only 2mm at heel, the cleaver delivers a super smooth cutting performance.
Note: This cleaver is not designed for chopping into bones.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshimi Kato
- Knife Type: Chuka Bocho
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 72mm
- Spine Thickness
- Above heel: 2.0mm
- Middle: 1.9mm
- Shape: Hachikaku (Octagonal)
- Material: Walnut / Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 128mm
- Overall Length: 307mm
- Walnut: 218g (7.69oz)
- Wenge : 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.