Yoshimi Kato is the son-in-law of Hiroshi Kato and worked alongside him for many years before recently taking over the family business, continuing to make knives for several respected brands just as his father-in-law did before him. He works out of the Takefu Knife Village cooperative, home to some of the worlds greatest blade makers.
This gyuto measures 215mm - a length well suited to most kitchens and chefs who want a compact, versatile knife capable of fine detail work as well as everyday prep. The belly runs fairly flat with a gentle curve to the tip, suiting both push cutters and rockers equally well. At 47mm blade height it sits on the shorter side for this length, which keeps the knife nimble. A nicely executed symmetrical 50/50 edge is ground into the VG-10 core, a steel that holds its sharpness exceptionally well. The VG-10 hagane is clad in a soft multi-layer stainless steel jigane, adding strength while protecting the inner core and making the knife genuinely easy to care for. Kato finishes the cladding with a striking nashiji texture that enhances the considerable visual appeal of the blade, and pairs it with a traditional walnut octagonal handle featuring a buffalo horn ferrule.
What Customers Are Saying: One reviewer, on their first gyuto, calls it beautifully made and extremely comfortable in hand, adding that the CKTG finish sharpening service left it razor sharp on arrival. Another describes it as the most enjoyable knife in their collection, one they always look forward to using. A sous chef working in a high-volume kitchen switched from a Miyabi Artisan after a few days with this gyuto and found they could not go back - praising the edge retention, the perfect grind, and a balance that makes it a genuine workhorse despite the added weight, with none of the drag through vegetables that some Damascus-clad knives suffer from.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
This gyuto measures 215mm - a length well suited to most kitchens and chefs who want a compact, versatile knife capable of fine detail work as well as everyday prep. The belly runs fairly flat with a gentle curve to the tip, suiting both push cutters and rockers equally well. At 47mm blade height it sits on the shorter side for this length, which keeps the knife nimble. A nicely executed symmetrical 50/50 edge is ground into the VG-10 core, a steel that holds its sharpness exceptionally well. The VG-10 hagane is clad in a soft multi-layer stainless steel jigane, adding strength while protecting the inner core and making the knife genuinely easy to care for. Kato finishes the cladding with a striking nashiji texture that enhances the considerable visual appeal of the blade, and pairs it with a traditional walnut octagonal handle featuring a buffalo horn ferrule.
What Customers Are Saying: One reviewer, on their first gyuto, calls it beautifully made and extremely comfortable in hand, adding that the CKTG finish sharpening service left it razor sharp on arrival. Another describes it as the most enjoyable knife in their collection, one they always look forward to using. A sous chef working in a high-volume kitchen switched from a Miyabi Artisan after a few days with this gyuto and found they could not go back - praising the edge retention, the perfect grind, and a balance that makes it a genuine workhorse despite the added weight, with none of the drag through vegetables that some Damascus-clad knives suffer from.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Brand: Kato Nashiji Suminagashi
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10
- Cladding: Nashiji / Suminagashi (Damascus) Stainless
- HRC: 61
- Engraving: Hand Engraved
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 6.4 oz (182 g)
- Blade Length: 215mm
- Total Length: 357mm
- Spine Thickness at Base: 3mm
- Blade Height: 47mm
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) My first GyutoPosted By: Gary - verified customer
11 people found this review helpful
Beautiful knife,very well made extremely comfortable in the hand and a pleasure to use.
I opted for the finish sharpening service and I must say this knife is very very sharp! I'm very happy with my purchase I would recommend this knife and the sharpening service well worth the money spent.I'd also like to say this is a great website with a great selection of products and the forums are a good source of information and let's not forget the super fast shipping!!
11 people found this review helpful
Beautiful knife,very well made extremely comfortable in the hand and a pleasure to use.
I opted for the finish sharpening service and I must say this knife is very very sharp! I'm very happy with my purchase I would recommend this knife and the sharpening service well worth the money spent.I'd also like to say this is a great website with a great selection of products and the forums are a good source of information and let's not forget the super fast shipping!!
Great knife, my first Japanese gyuto Blood line My new workhorse for the past 7 months...Posted By: Kevin Sanberg
11 people found this review helpful
Got this knife about 7 months ago, I had been using a miyabi artisan 8 as my main knife working as a sous chef in a high volume kitchen, but I also own 4 other higher end chef knives of various makes and various Japanese blacksmiths. The artisan was still the one that felt the most natural in my hand until I gave this one a chance. After a few days I could t go back. The edge retention is excellent, the grind is perfect, the balance is right on the money, and the bit of extra weight to this blade makes it a perfect go to workhorse knife. Not a laser, but still performs, and it doesn't feel so delicate that I'm afraid to take it out of my knife roll, and I've had a few knives that the Damascus pattern seemed to cause drag when cutting through vegetables, this knife does not have that problem. Recommended. Highly.
11 people found this review helpful
Got this knife about 7 months ago, I had been using a miyabi artisan 8 as my main knife working as a sous chef in a high volume kitchen, but I also own 4 other higher end chef knives of various makes and various Japanese blacksmiths. The artisan was still the one that felt the most natural in my hand until I gave this one a chance. After a few days I could t go back. The edge retention is excellent, the grind is perfect, the balance is right on the money, and the bit of extra weight to this blade makes it a perfect go to workhorse knife. Not a laser, but still performs, and it doesn't feel so delicate that I'm afraid to take it out of my knife roll, and I've had a few knives that the Damascus pattern seemed to cause drag when cutting through vegetables, this knife does not have that problem. Recommended. Highly.
Fantastic knifePosted By: Harold B
11 people found this review helpful
I am a home cook but I have been cooking for 20 years and am always looking to improve my techniques and my tools. This knife was a replacement for a Henckels I got as a gift years ago and I can't believe the difference in experience between the two. I love it and it just feels much more dexterous and capable. I was also very happy with the wealth of info here at ChefKnivesToGo and the shipping was quick as well.
11 people found this review helpful
I am a home cook but I have been cooking for 20 years and am always looking to improve my techniques and my tools. This knife was a replacement for a Henckels I got as a gift years ago and I can't believe the difference in experience between the two. I love it and it just feels much more dexterous and capable. I was also very happy with the wealth of info here at ChefKnivesToGo and the shipping was quick as well.
