Yoshimi Kato Aogami Super Nashiji 170mm Santoku with Wenge/Buffalo Horn Handle

by Yoshimi Kato


Handcrafted Yoshimi Kato Aogami Super (Blue Super) santoku with nashiji finish, mounted on an 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 AS blade is simply one of the most tasteful we have seen. 


  • Origin: Echizen, Fukui Prefecture
  • Craftsman: Mr. Yoshimi Kato
  • Knife Type: Santoku
  • Steel Type: Aogami Super (Blue Super) 
  • Hardness Level: 64
  • Blade Finish: Nashiji 
  • Blade Type: Double-edged Blade
  • Blade Length: 170mm (6.7")
  • Blade Height (at heel): 45mm
  • Blade Thickness (above heel): 3.5mm
  • Blade Thickness (middle): 2.2mm
  • Custom Premium Handle
  • Handle Material: Wenge
  • Kuchiwa Material: Black Buffalo Horn
  • Handle Length: 123mm
  • Weight: 138g (4.86oz)
  • Hand chiselled mark: In Japanese Kanji "Yoshimi Echizen" 義実 越前
  • Comes in a Yoshimi/Echizen box

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.


Aogami Super (Blue Super) is a high carbon steel found on high-end Japanese kitchen knives (Wa knives). It is not stainless steel, therefore you must wipe your knife dry after each use, in particular the core steel (cutting edge) not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on cutting edge, but that is the nature of carbon steel - not a defect. Avoid cutting into bones, frozen foods, hard fruit pits.

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.

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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