Yoshimi Kato R2/SG2 Tsuchime Gyuto with Ironwood Handle

by Yoshimi Kato

$356.99 $509.99

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.

Spec:

  • Origin (Made in): Echizen, Fukui Prefecture, Japan
  • Brand: Yoshimi Kato
  • Craftsman: Mr. Yoshimi Kato
  • Knife Type: Gyuto
  • Blade
    • 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
  • Handle
    • 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 (Yoshimi Katou) is a renowned blacksmith in Fukui Prefecture. In pursuit of forging technology, he has followed his father Hiroshi Kato for years making every effort to produce sharp and easy-to-use knives, before taking over the family business. His knives are highly valued in Japan.

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.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

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.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.

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Return unused within 30 days for a full refund, no questions asked (terms apply).

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