The 240mm gyuto (Japan's all-purpose chef knife) is where reach becomes a genuine advantage. More blade length means longer, more efficient strokes through proteins and larger produce, fewer repositioning passes on extended prep work, and the kind of board feel that shorter knives simply cannot replicate. Katayama-san trained for eight years under Saji-san in Echizen before launching his own workshop in 2021, and this 240mm is the largest knife in his debut VG10 suminagashi (flowing water Damascus) line. The cladding pattern on this version - listed as suminagashi - has the same underlying character as the Damascus across the rest of the line: stainless layers etched and finished to reveal a flowing, layered surface with genuine visual depth.
At 244mm blade length, 194g, and a 3mm spine, this is a knife that has the presence and reach for serious prep work while remaining well-balanced in the pinch grip. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 even grind - approachable to sharpen on quality water stones and low-maintenance as stainless steel in daily use. Hand-engraved kanji on the blade face adds a finishing detail that reflects the care Katayama-san brings to every part of the knife. The kiyaki octagonal handle and ebony ferrule are well-matched in proportion and sit comfortably through extended prep sessions.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
At 244mm blade length, 194g, and a 3mm spine, this is a knife that has the presence and reach for serious prep work while remaining well-balanced in the pinch grip. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 even grind - approachable to sharpen on quality water stones and low-maintenance as stainless steel in daily use. Hand-engraved kanji on the blade face adds a finishing detail that reflects the care Katayama-san brings to every part of the knife. The kiyaki octagonal handle and ebony ferrule are well-matched in proportion and sit comfortably through extended prep sessions.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
- Blacksmith: Katayama San
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: VG10 Stainless
- Cladding: Suminagashi (Flowing Water), Stainless
- HRC: 61
- Edge Grind: Even
- Handle: Kiyaki Octagonal
- Ferrule: Ebony
- Weight: 6.8 oz (194g)
- Blade Length: 244mm
- Total Length: 392mm
- Spine Thickness at Heel: 3mm
- Blade Height: 54mm
