This 210mm gyuto from Yoshimi Kato lands at a length most cooks consider the sweet spot, compact enough for detail work but long enough to handle bigger ingredients with ease. It comes with a western style rosewood handle, an alternative to the traditional oval wa handle found on some of the other VG-10 listings from Kato.
The core is VG-10 stainless steel, finished with a softer stainless outer layer in the suminagashi style and acid etched to bring out the flowing Damascus pattern. The gyuto has a fairly rounded belly that suits both push cutters and rockers, a blade height around average for this size, and a symmetrical 50/50 edge that holds its sharpness well.
What Customers Are Saying:Reviewers describe the knife as arriving sharp right out of the box and noticeably lighter than expected, which took a little adjustment but ultimately felt great in hand. The Damascus pattern draws consistent compliments, with more than one buyer noting it has become the best looking knife in their kitchen.
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 finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
The core is VG-10 stainless steel, finished with a softer stainless outer layer in the suminagashi style and acid etched to bring out the flowing Damascus pattern. The gyuto has a fairly rounded belly that suits both push cutters and rockers, a blade height around average for this size, and a symmetrical 50/50 edge that holds its sharpness well.
What Customers Are Saying:Reviewers describe the knife as arriving sharp right out of the box and noticeably lighter than expected, which took a little adjustment but ultimately felt great in hand. The Damascus pattern draws consistent compliments, with more than one buyer noting it has become the best looking knife in their kitchen.
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 finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
- 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: Western Rosewood
- Weight: 5.8 oz (164 g)
- Blade Length: 212 mm
- Total Length: 340 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 45 mm
- Photos credit: Gustavo Bermudez
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent quality - best looking knife in the kitchen!Posted By: Kevin - verified customer
8 people found this review helpful
This knife was delivered quickly and was extremely sharp right out of the box. MUCH lighter than I was expecting which took a little getting used to, but it feels great in the hand. Beautiful damascus pattern that hasn't failed to get a compliment yet. Highly recommended.
8 people found this review helpful
This knife was delivered quickly and was extremely sharp right out of the box. MUCH lighter than I was expecting which took a little getting used to, but it feels great in the hand. Beautiful damascus pattern that hasn't failed to get a compliment yet. Highly recommended.
