Yoshimi Kato AS Nashiji Gyuto 240mm
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180-day returns on eligible unused items. Free prepaid label. Return details.
Free US standard shipping over $99. Normally fulfilled within 2 business days. Delivery details.
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Overview
The Yoshimi Kato Aogami Super Nashiji 240mm gyuto is a Japanese chef knife for cooks who want extra reach for vegetables, boneless meat and fish. Made in Echizen, Japan, it combines an Aogami Super carbon steel core with stainless steel cladding. The textured Nashiji finish gives the blade its understated pear-skin appearance, while the exposed carbon steel edge develops a patina with use.
Choose a Cherry / Black Octagon handle for a light wood appearance and defined, eight-sided grip, or the Rosewood Round handle for a darker look and rounded feel. Select your preferred handle before adding the knife to your cart; the price and product image reflect that choice.
Common Questions
Is a 240mm gyuto suitable for home cooks?
Yes, if you have room on your cutting board and enjoy a longer chef knife. The 240mm blade gives you reach for larger vegetables and longer slicing strokes. Use controlled cuts on a knife-friendly board, and avoid twisting or prying with the thin edge.
Is Aogami Super stainless?
No. The outer cladding is stainless steel, but the exposed Aogami Super cutting edge is carbon steel. Wipe the blade during prep, hand wash after use and dry it immediately. A developing grey or blue patina is normal; leaving the blade wet can cause rust. Do not soak the knife or put it in a dishwasher.
How should I maintain and store this knife?
Use whetstones when sharpening is needed and a Tokushu Knife leather strop for gentle edge maintenance. For longer storage, apply a thin layer of tsubaki oil to the clean, dry blade. Protect the edge with a properly fitted blade guard. Avoid bones, frozen food, hard pits and glass cutting boards.
Specifications
- Blacksmith: Yoshimi Kato
- Knife Type: Gyuto / Japanese chef knife
- Core Steel: Aogami Super (Blue Super) carbon steel
- Cladding Type: Stainless steel, San Mai construction
- Finish: Nashiji / pear-skin texture
- Blade Length: 240mm nominal
- Overall Length: Approximately 395mm with cherry octagonal handle; approximately 398mm with rosewood round handle
- Spine Thickness (Heel): Approximately 2.9mm
- Spine Thickness (Mid): Approximately 2.0mm on the rosewood round configuration; cherry configuration measurement not available
- Weight: Approximately 175g with cherry octagonal handle; approximately 190g with rosewood round handle
- Handle Options: Cherry wood with black pakkawood ferrule, octagonal shape; rosewood with black ferrule, round shape
- Hardness: Approximately 63–64 HRC
- Edge: Double bevel
- Origin: Echizen, Fukui, Japan
Dimensions and weight are reference measurements and vary between handmade knives and handle configurations.
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
