Yoshimi Kato SG2 Kaku-Tsuchime Gyuto 210mm with Karin Western Handle

Overview

The Yoshimi Kato SG2 Kaku-Tsuchime Gyuto 210mm with Karin Handle is a high-performance Japanese chef knife built for cooks who want excellent edge retention, stainless convenience, and a standout hammered finish. Forged in Echizen, Japan by master blacksmith Yoshimi Kato, this gyuto uses an SG2/R2 powdered stainless steel core hardened to approximately 63 HRC, giving it long-lasting sharpness with less maintenance than carbon steel.

The kaku-tsuchime finish gives the blade its distinctive squared hammered texture, helping reduce food contact while adding a bold, modern look. At 210mm, this gyuto is one of the most versatile sizes for daily prep: large enough for slicing proteins, chopping vegetables, and handling herbs, but still compact enough for home kitchens and smaller cutting boards. The karin wood handle gives the knife a refined feel with the familiar balance of a Western-style handle.

This is a great choice for anyone asking, “What is a premium Japanese chef knife that stays sharp?” or “Is SG2 a good steel for a gyuto?” SG2 is loved because it takes a refined edge, holds that edge very well, and is much easier to maintain than reactive carbon steels. For best performance, use this knife on a quality cutting surface like a Hasegawa Pro Cutting Board, avoid bones and frozen foods, and maintain the edge with light stropping on the Tokushu Knife leather strop.

Common Questions

Q: Is the Yoshimi Kato SG2 Kaku-Tsuchime Gyuto 210mm good for home cooks?

A: Yes. The 210mm gyuto size is one of the best all-purpose choices for home cooks because it can handle vegetables, meat, herbs, garlic, and everyday prep without feeling oversized. SG2 stainless powdered steel also makes it easier to care for than a fully reactive carbon steel knife.

Q: What is SG2 steel, and why is it popular in Japanese kitchen knives?

A: SG2, also called R2, is a powdered stainless steel known for excellent edge retention, fine sharpness, and strong corrosion resistance. It is a favorite for cooks who want a knife that stays sharp longer while still being practical for daily kitchen use.

Q: How should I care for this Yoshimi Kato gyuto?

A: Hand wash and dry immediately after use. Do not put it in the dishwasher, do not twist through hard ingredients, and avoid glass, stone, or bamboo cutting boards. For edge maintenance, use a fine whetstone or leather strop. If you want maximum out-of-the-box performance, consider adding Tokushu Knife’s knife sharpening service.

Specifications

• Blacksmith: Yoshimi Kato
• Region: Echizen, Japan
• Knife Type: Gyuto
• Core Steel: SG2 / R2 powdered stainless steel
• Cladding Type: Stainless steel cladding
• Finish: Kaku-tsuchime / hammered finish
• Blade Length: 210mm class / approximately 217mm edge length
• Overall Length: 343mm
• Blade Height: 49.3mm at heel
• Spine Thickness (Heel):  2.0mm
• Spine Thickness (Mid): 1.9mm
• Weight: 195g
• Handle Material: Karin wood handle
• Handle Style: Western / yo handle
• Hardness (HRC): Approximately 63 HRC
• Bevel: Double bevel
• Recommended Use: Vegetables, boneless proteins, herbs, fruit, and general chef knife prep