At 180mm, this gyuto from Yoshimi Kato sits at the small end of the gyuto range, a good fit for cooks with limited board space or anyone who prefers a shorter blade for garnish work and other detail tasks. It comes with the traditional oval wa handle and black pakka wood ferrule that Kato is known for.
The core is VG-10 stainless steel, hardened to about 61 to 62 HRC and prized for how well it takes and holds an edge. The outer layers are a softer stainless steel finished in the suminagashi style, a flowing water Damascus pattern that is acid etched to bring out the contrast. The edge is ground symmetrically at 50/50, useful for both left and right handed cooks, with a thin spine that tapers toward the tip and a fairly thin grind just behind the edge.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so store it in a saya or knife block rather than on a magnetic strip, and expect a little drag against food at first that smooths out as the surface gets used and cleaned over time.
The core is VG-10 stainless steel, hardened to about 61 to 62 HRC and prized for how well it takes and holds an edge. The outer layers are a softer stainless steel finished in the suminagashi style, a flowing water Damascus pattern that is acid etched to bring out the contrast. The edge is ground symmetrically at 50/50, useful for both left and right handed cooks, with a thin spine that tapers toward the tip and a fairly thin grind just behind the edge.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so store it in a saya or knife block rather than on a magnetic strip, and expect a little drag against food at first that smooths out as the surface gets used and cleaned over time.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: VG-10 Stainless Steel
- Cladding: Stainless Damascus (Suminagashi)
- HRC: 61-62
- Edge Grind: 50/50
- Handle: Rosewood Oval (Wa)
- Ferrule: Black Pakka Wood
- Weight: 3.8 oz (108 g)
- Blade Length: 182 mm
- Total Length: 330 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 43 mm
