Yoshimi Kato VG10 Damascus 210mm Gyuto with Rosewood Wa-Handle

This handcrafted Damascus Gyuto by Yoshimi Kato is hand-forged with VG10 core steel, with 17-layer Damascus stainless cladding. The edge geometry and distal tapering are amazing and the blade is extremely thin behind-the-edge. The fit and finish of this knife are superior, with everything beautifully polished. The blade is paired with an octagonal wa-handle made of Rosewood, with a Pakkawood Kuchiwa.

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): VG10
• Jigane (Cladding): Stainless Steel
• Hardness: 60-61 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: Damascus
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 45mm
• Spine Thickness
• Above heel: 2.8mm
• Middle: 2.0mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood
  
• Kuchiwa: Pakkawood
• Length: 128mm
• Overall Length: 356mm
• Weight: 154g (5.43oz)
• Hand Chiselled 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.