The 240mm gyuto is the most popular size among both professional and home chefs - long enough to process almost any vegetable or protein, including the largest cuts, while remaining manageable for daily use. This version is built with a 50/50 grind that works equally well for left- and right-handed cooks, with a thin spine that tapers cleanly toward the tip and a fairly thin grind behind the edge.
Yoshimi Kato, son-in-law of the respected blacksmith Hiroshi Kato, recently took over the family business and continues making quality knives for several brands as well as this line built exclusively for CKTG. Kato works at Takefu Knife Village cooperative in Echizen, Japan, and counts VG-10 stainless steel among his favorite steels to work with - one of the most popular stainless alloys among Japanese knife makers, prized for very good edge retention alongside excellent wear and corrosion resistance. The inner core is covered with a soft stainless cladding, keeping maintenance simple, and finished with an etched Damascus pattern on the lower blade that transitions into the signature nashiji (pear skin) texture on the upper surface. A traditional walnut and black buffalo horn octagonal handle completes a knife that performs as well as it looks.
What Customers Are Saying: One reviewer purchased the 270mm version of this same line a year prior to writing the review and reports the blade remains razor sharp without ever needing a sharpening session - cleanly slicing through large beef tenderloin in a single gentle stroke and handling delicate fish with equal ease. They call it lighter than expected and a genuinely great value for the price. A professional chef with more than 40 knives in their collection calls this one of the best they own after only a few uses.
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.
Yoshimi Kato, son-in-law of the respected blacksmith Hiroshi Kato, recently took over the family business and continues making quality knives for several brands as well as this line built exclusively for CKTG. Kato works at Takefu Knife Village cooperative in Echizen, Japan, and counts VG-10 stainless steel among his favorite steels to work with - one of the most popular stainless alloys among Japanese knife makers, prized for very good edge retention alongside excellent wear and corrosion resistance. The inner core is covered with a soft stainless cladding, keeping maintenance simple, and finished with an etched Damascus pattern on the lower blade that transitions into the signature nashiji (pear skin) texture on the upper surface. A traditional walnut and black buffalo horn octagonal handle completes a knife that performs as well as it looks.
What Customers Are Saying: One reviewer purchased the 270mm version of this same line a year prior to writing the review and reports the blade remains razor sharp without ever needing a sharpening session - cleanly slicing through large beef tenderloin in a single gentle stroke and handling delicate fish with equal ease. They call it lighter than expected and a genuinely great value for the price. A professional chef with more than 40 knives in their collection calls this one of the best they own after only a few uses.
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: Laser Engraved
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 6.1 oz (174 g)
- Blade Length: 243mm
- Total Length: 393mm
- Spine Thickness at Base: 3mm
- Blade Height: 51mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) My First Purchase Here ... I'm THRILLED!Posted By: John L Weiss
4 people found this review helpful
I purchased the Kato Nashiji Suminagashi Gyuto one year ago; mine is the 270mm version, so it is more than an inch longer than the 240mm pictured here. Having never spent this much money on a knife, I was a bit hesitant to click "Buy", but I did. Now, one year later, I can only say that the knife is FAR superior to what I expected in all ways - it was a GREAT purchase! The blade was razor sharp out of the box. I cannot comment on how hard/easy it is to sharpen, as I STILL HAVE NOT HAD TO SHARPEN IT!!! After a year, it still has it's edge! I can cleanly slice through a large beef tenderloin with a single gentle stroke. It works wonders on large pieces of meat and delicate fish alike. It is much lighter than I anticipated, so it is quite easy to use. We love to entertain and I'm an adventurous cook, so I use this a lot. Quite simply, this is great value for the price, and I'm a VERY happy customer.
4 people found this review helpful
I purchased the Kato Nashiji Suminagashi Gyuto one year ago; mine is the 270mm version, so it is more than an inch longer than the 240mm pictured here. Having never spent this much money on a knife, I was a bit hesitant to click "Buy", but I did. Now, one year later, I can only say that the knife is FAR superior to what I expected in all ways - it was a GREAT purchase! The blade was razor sharp out of the box. I cannot comment on how hard/easy it is to sharpen, as I STILL HAVE NOT HAD TO SHARPEN IT!!! After a year, it still has it's edge! I can cleanly slice through a large beef tenderloin with a single gentle stroke. It works wonders on large pieces of meat and delicate fish alike. It is much lighter than I anticipated, so it is quite easy to use. We love to entertain and I'm an adventurous cook, so I use this a lot. Quite simply, this is great value for the price, and I'm a VERY happy customer.
