Yoshimi Kato R2/SG2 Black Damascus Gyuto with Honduras Wa-Handle

by Yoshimi Kato


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 laser blade is paired with an octagonal Wa-handle made of exotic 

Honduras Rosewood, with Red Pakkawood Kuchiwa. 

The overall fit and finish of this knife are superior, with everything from the choil and spine of the blade to the handle, beautifully polished.


  • 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: 210mm (8.3")/ 240mm (9.4")
  • Blade Height (at heel): 47mm / 51mm
  • Spine Thickness
    • Above heel: 1.7mm / 1.8mm
    • Middle: 1.6mm / 1.6mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Honduras Rosewood
    • Kuchiwa: Red Pakkawood
    • Length: 128mm / 140mm
  • Overall Length: 356mm / 394mm
  • Weight: 136g (4.80oz) / 163g (5.75oz)
  • Hand Chiseled Mark: In Japanese Kanji "Yoshimi Echizen" (義実 越前)

About Yoshimi Kato 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.


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.


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

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