Yoshimi Kato R2/SG2 Tsuchime 180mm Santoku with Maplewood Handle
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This Santoku is handcrafted by Echizen master blacksmith Takeshi Saji using R2/SG2 powdered steel, heat-treated to 63 HRC. The blade features a tsuchime (hand-hammered) finish, and the grind is beautifully done as with all Saji knives. The beautifully crafted blade is paired with a western-styled handle made of maplewood, with mosaic pins as decoration.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshimi Kato
- Craftsman: Mr. Yoshimi Kato
- Knife Type: Santoku
- 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: Tsuchime (Hammered)
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 48mm
- Spine Thickness
- Above heel: 2.2mm
- Middle: 2.1mm
- Shape: Western-shaped
- Material: Maplewood
- Bolster: Stainless Steel
- Length: 118mm
- Overall Length: 308mm
- Weight: 208g (7.34oz)
- Handle Chiseled Mark: In Japanese Kanji "Yoshimi Echizen" (義実 越前)
About Kato Yoshimi 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.