Yoshimi Kato R2/SG2 Black Damascus 210mm Gyuto

Yoshimi Kato R2/SG2 Black Damascus 210mm GyutoThis handcrafted Kurosome Damascus Gyuto by Yoshimi Kato is hand forged with R2 SG2 core steel, with 63 layer black etched Damascus cladding. The distal tapering is amazing and the blade is extremely thin behind the edge. The fit and finish of this knife are superior, with everything beautifully polished. Spec: Origin (Made in): Echizen, Fukui Prefecture, Japan Brand: Yoshimi Kato Craftsman: Yoshimi Kato Knife Type: Gyuto Blade Construction: San Mai

This handcrafted Kurosome Damascus Gyuto by Yoshimi Kato is hand-forged with R2/SG2 core steel, with 63-layer black-etched Damascus cladding. The distal tapering is amazing and the blade is extremely thin behind-the-edge. The fit and finish of this knife are superior, with everything beautifully polished. 

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Yoshimi Kato
• Craftsman: Yoshimi Kato
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 63-64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: 
• Damascus
• Kurosome (Black Etched)
  
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 46mm
• Spine Thickness
• Above heel: 1.6mm
• Middle: 1.5mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge / Walnut
• Kuchiwa: Black Buffalo Horn
• Length: 133mm
• Overall Length: 358mm
• Weight: 128g (4.52oz)
• Hand Chiseled Mark: In Japanese Kanji "Yoshimi Echizen" (義実 越前)

About Yoshimi Kato 加藤 義実

Yoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.