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

Yoshimi Kato R2/SG2 Black Damascus 240mm Gyuto with Ironwood HandleHandcrafted Kato Yoshimi R2 SG2 Black Damascus gyuto, with 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: 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:

Handcrafted Kato Yoshimi R2/SG2 Black Damascus gyuto, with 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: 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 Finishes: 
• Damascus
• Kurosome (Black Etched)
  
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 52mm
• Spine Thickness
• Above heel: 1.8mm
• Middle: 1.6mm
• Handle
• Craftsman: Sadao Nishihara
  
• Shape: Western-shaped
• Material: Desert Ironwood
  
• Bolster: Stainless Steel
• Length: 126mm
• Overall Length: 381mm
• Weight: 228g (8.04oz)
• Hand Chiselled Mark: In Japanese Kanji "Echizen Forged Knife" (越前打刃物)
  

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.