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. In fact, Yoshimi Kato apprenticed alongside Yu Kurosaki at Kanehiro Hamono under the tutelage of his father in law - Hiroshi Kato - who was the man originally behind some of the most popular Masakage lines. For most, apprenticeship lasts a decade or more. For Kato-San, just five years later he was running the show. Forging his blades by hand, he is best known for simple designs and easy-to-maintain finishes.
Constructed with an R2/SG2 core clad in stainless damascus before undergoing a deep etch; these knives are highly corrosion resistant, hold and edge well and look really good doing it! Yoshimi Kato presents an astounding level of professionalism and care in his work, personally inspecting every knife for quality.
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!
Each of these knives comes fitted with a rosewood & paduak handle.
Brand: Kato Uchi Hamono
Location: Echizen, Japan
Blacksmith: Yoshimi Kato
Line: Black Damascus
Shape: Gyuto
Construction: San Mai laminate
Core Steel: R2/SG2
Cladding: Stainless Damascus
Grind: 50/50
Finish: Etched and polished
Blade Length: 210mm
Overall Length: 345mm
Spine: 1.8mm
Blade Height: 51mm
Weight: 146g
HRC: 62-63
Handle Type: Wa handle
Handle Material: Rosewood
