Yoshimi Kato R2/SG2 Black Damascus 240mm Gyuto with Stabilized Wood Handle

by Yoshimi Kato

$639.99

This handcrafted Kurosome Damascus Gyuto by Yoshimi Kato is hand-forged with R2/SG2 core steel, with 63-layer black-etched Damascus cladding. The distal tapering is super amazing and the blade is extremely thin behind-the-edge. The fit and finish of this knife are superior, with everything beautifully polished. The blade is paired with a western-styled handle made of stabilized wood, with mosaic pins as decoration. Only One Available.

Spec:

  • Origin (Made in): Echizen, Fukui Prefecture, Japan
  • Brand: Yoshimi Kato
  • Craftsman: 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: 63-64 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finishes: 
    • Damascus
    • Kurosome (Black Etched)
  • Blade Length: 240mm (9.4")
  • Blade Height (at heel): 52mm
  • Spine Thickness
    • Above heel: 1.7mm
    • Middle: 1.6mm
  • Handle
    • Shape: Western-shaped
    • Material: Stabilized wood
    • Color: Cinnamon
    • Bolster: Stainless Steel
    • Decoration: Mosaic Pins
    • Length: 129mm
  • Overall Length: 379mm
  • Weight: 231g (8.15oz)
  • Hand Chiseled 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.

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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