{"product_id":"yoshimi-kato-sg2-kaku-tsuchime-gyuto-210mm-with-karin-western-handle","title":"Yoshimi Kato SG2 Kaku-Tsuchime Gyuto 210mm with Karin Western Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThis 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 \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e, avoid bones and frozen foods, and maintain the edge with light stropping on the \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife leather strop\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Yoshimi Kato SG2 Kaku-Tsuchime Gyuto 210mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is SG2 steel, and why is it popular in Japanese kitchen knives?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this Yoshimi Kato gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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 \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kaku-tsuchime \/ hammered finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm class \/ approximately 217mm edge length\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 343mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 49.3mm at heel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e  2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 195g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Karin wood handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Style:\u003c\/strong\u003e Western \/ yo handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Vegetables, boneless proteins, herbs, fruit, and general chef knife prep\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":53105693327584,"sku":null,"price":485.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/yoshimi-kato-sg2-kaku-tsuchime-gyuto-210mm-06_25e978df-b4e3-4d8a-950e-b2cbdbe69e89.jpg?v=1781786840","url":"https:\/\/tokushuknife.com\/es\/products\/yoshimi-kato-sg2-kaku-tsuchime-gyuto-210mm-with-karin-western-handle","provider":"Tokushu Knife","version":"1.0","type":"link"}