Handcrafted Yoshimi Kato Ginsan (Silver #3) gyuto with nashiji finish, mounted on a wenge handle with black buffalo horn kuchiwa. Nashiji finishing is gaining popularity both in inside and outside Japan. The Nashiji finish done by master Kato on this superb Ginsan blade is simply one of the most tasteful we have seen. The knife has a high level of fit and finish, including a well-polished choil. Most importantly the knife comes with beautiful grind by master Kato, with extreme thinness behind-the-edge and beautiful Kasumi finish on the grind itself. The thin edge geometry ensures superb cutting performance.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshimi Kato
- Craftsman: Yoshimi Kato
- Knife Type: Sujihiki
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Ginsan (Silver #3)
- Jigane (Cladding): Stainless Steel
- Hardness: 61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Kasumi Polish
- Blade Length: 270mm (9.4")
- Blade Height (at heel): 40mm
- Spine Thickness
- Above heel: 3.0mm
- Middle: 2.4mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Buffalo Horn
- Length: 139mm
- Overall Length: 419mm
- Weight: 175g (6.17oz)
- 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.
Ginsan (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.
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.