We have become very enamored by knives made from Aogami Super Steel. This high carbon alloy has several additional elements, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. These additives endow the steel with an ability to take a very acute edge angle and hold that edge better than many other popular carbon steels. It also scores highly in the easy-to-sharpen category. Many makers and users regard it as the pinnacle of carbon steels.
Kato-san laminates the core steel with a softer iron to both protect and lighten the inner cutting steel. He gives the outer layer a kurouchi finish which adds a lovely rustic look while aiding in food release and reducing maintenance. This is a carbon knife so it must be cleaned and dried carefully.
The shape and profile are classic gyuto. The edge is about 215mm long, which is a great size for most home and professional usersócompact but still capable of taking on virtually any ingredient. The blade height is in the middle of the scale at around 48mm, again a good size for most users. It is ground evenly on both sides. The kurouchi finish gives way to a nice frosted lower face before transitioning to the more polished inner core. Hand-engraved kanji adorns the upper face.
But this is more than good looks. Like all Kato-san knives, it is a performer of the highest standards. It has enough of a flat spot to make push cutters happy, while the nice belly starting about 2/3 along the edge will please rockers too. An oval rosewood and black pakka wood handle completes this very well-conceived package.
Maker: Hiroshi Kato
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge: Even (See Choil Photo)
Engraving: Hand Engraved
Weight: 5.6 ounces
Blade Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 2.6 mm
Blade Height: 47.3 mm
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