Handcrafted Yoshimi Kato R2/SG2 gyuto with a Tsuchime (hand hammered) finish, and an equally special limited edition hand-crafted desert ironwood handle made by the renowned Japanese knife handle maker Sadao Nishihara.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshimi Kato
- Craftsman: Mr. 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 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 210mm (8.2") / 240mm (9.4")
- Blade Height (at heel): 49mm / 53mm
- Spine Thickness
- Above heel: 2.0mm / 2.0mm
- Middle: 1.9mm / 1.9mm
- Craftsman: Sadao Nishihara
- Shape: Western-shaped
- Material: Desert Ironwood
- Bolster: Stainless Steel
- Length: 120mm / 130mm
- Overall Length: 341mm / 381mm
- Weight: 207g (7.30oz) / 241g (8.50oz)
- Engraved mark: In Japanese Kanji "Echizen Forged Knife" (越前打刃物)
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.
About Sadao Nishihara 西原 定男
Sadao Nishihara is a renowned knife handle maker in Japan. His wood handles, using finest quality ironwood, birch wood or cherry wood, have known to be one of the most ergonomic and beautifully crafted knife handles in Japan. Mr. Sadao, aged over 80, has now retired, and have been making a very limited small number of handles each year for Kato Yoshimi due to their close relationship. His handle makes this knife a highly collectable and sought after item.
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.