Yoshimi Kato VG10 Black Damascus 210mm Gyuto
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This handcrafted Kurosome Damascus Gyuto by Yoshimi Kato is hand-forged with VG10 core steel, with 63-layer black-etched Damascus cladding. The edge geometry and distal tapering are amazing and the blade is extremely thin behind-the-edge. The fit and finish of this knife are superior, with everything beautifully polished.
- 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): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kurosome (Black Etched)
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 46mm
- Spine Thickness
- Above heel: 1.7mm
- Middle: 1.6mm
- Premium Luxury Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Rosewood (Dalbergia Odorifera)
- Kuchiwa / Tsukajiri: Marble Buffalo Horn
- Ginmaki: Nickel Copper (x2)
- Length: 138mm
- Overall Length: 368mm
- Weight: 162g (5.71oz)
- Hand Chiselled 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 polyethylene 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.