Don't forget these...
If names like Takeshi Saji and Katsushige Anryu are synonymous with the creation of Takefu Knife Village, then a name like Yoshimi Kato is synonymous with the next generation of brilliant smiths following the footsteps of the forefathers in Echizen. Forging his blades by hand, he is best known for very clean designs.
With a steel core of one of knife enthusiast's favourite steel, aogami super (blue paper super steel), the cladding on this line is a nashiji finish. Otherwise known as pear skin finish. Essentially a descaled version of kurouchi, leaving a nice gray textured blade which pairs well with just about any handle.
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!