The Kato AS gyuto 210mm pairs the legendary edge-taking and edge-holding properties of Hitachi Aogami Super carbon steel with the everyday convenience of stainless steel cladding. Yoshimi Kato, master blacksmith at Kanehiro Uchi Hamono in Takefu Village, Echizen, hand-forges every blade in this line with the attractive nashiji finish that has become a signature of his work. This line has earned a particular following among culinary professionals for its tireless performance in high-volume kitchen environments - the stainless cladding takes the constant moisture exposure of a working kitchen in stride, while the exposed AS edge delivers sharpness most cooks rarely experience.
At 215mm actual blade length this is the most versatile size in the line, handling everything from delicate vegetable work to breaking down whole chickens with equal confidence. The octagonal handle with dark brown pakka wood ferrule provides secure, comfortable balance through extended sessions. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer, new to Japanese knives but advised by professional chef friends, chose this specifically for the combination of true carbon performance with stainless-clad practicality, and reports the CKTG finish sharpening service left it razor sharp with an edge that held for a full month of regular use. A longtime owner of the 165mm version upgraded to this 210mm size and calls edge retention unbelievable, noting that with proper handling technique the steel is far less brittle than other premium steels they have tried - it breaks down whole chickens with ease and holds an edge like a surgeon scalpel. Another reviewer has now purchased this knife twice as a gift for family members and plans to finally get one for themselves.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
At 215mm actual blade length this is the most versatile size in the line, handling everything from delicate vegetable work to breaking down whole chickens with equal confidence. The octagonal handle with dark brown pakka wood ferrule provides secure, comfortable balance through extended sessions. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer, new to Japanese knives but advised by professional chef friends, chose this specifically for the combination of true carbon performance with stainless-clad practicality, and reports the CKTG finish sharpening service left it razor sharp with an edge that held for a full month of regular use. A longtime owner of the 165mm version upgraded to this 210mm size and calls edge retention unbelievable, noting that with proper handling technique the steel is far less brittle than other premium steels they have tried - it breaks down whole chickens with ease and holds an edge like a surgeon scalpel. Another reviewer has now purchased this knife twice as a gift for family members and plans to finally get one for themselves.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
- Blacksmith: Yoshimi Kato
- Brand: Kanehiro Uchi Hamono
- Location: Takefu Village, Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (AS)
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- HRC: 62
- Edge Grind: Even
- Handle: Octagonal
- Ferrule: Dark Brown Pakka Wood
- Weight: 5.1 oz (146 g)
- Blade Length: 215mm
- Total Length: 357mm
- Spine Thickness at Heel: 3mm
- Blade Height: 46mm
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic knifePosted By: Michael - verified customer
8 people found this review helpful
This is my first Japanese knife, and it has been a joy to use. I'm a home cook who has professional chef friends, and those friends have been begging me to get a "real" knife for ages, bemoaning my European-style kitchen knife. I wanted something that I had to consciously take care of, because it's a professional tool after all, but I also wanted a tool that wouldn't start rust on me if I somehow failed to completely dry it after washing it off. The Aogami Super steel with stainless steel cladding was exactly what I was looking for. I'm not a flashy person, so I appreciate the understated and almost utilitarian looks of the construction. I opted to have the CKTG finishing service done, and it was super sharp when I took it out of the box. It's held its edge for the last month, and I'm very pleased with how easy it is to cut through firm root vegetables and make even cuts on proteins. When I'm shopping for my replacement for my old European-style utility/petty knife, I'll definitely be looking at the Kato family of knives.
8 people found this review helpful
This is my first Japanese knife, and it has been a joy to use. I'm a home cook who has professional chef friends, and those friends have been begging me to get a "real" knife for ages, bemoaning my European-style kitchen knife. I wanted something that I had to consciously take care of, because it's a professional tool after all, but I also wanted a tool that wouldn't start rust on me if I somehow failed to completely dry it after washing it off. The Aogami Super steel with stainless steel cladding was exactly what I was looking for. I'm not a flashy person, so I appreciate the understated and almost utilitarian looks of the construction. I opted to have the CKTG finishing service done, and it was super sharp when I took it out of the box. It's held its edge for the last month, and I'm very pleased with how easy it is to cut through firm root vegetables and make even cuts on proteins. When I'm shopping for my replacement for my old European-style utility/petty knife, I'll definitely be looking at the Kato family of knives.
My favorite knife maker hands down. Posted By: Matt - verified customer
8 people found this review helpful
I originally bought the 165mm version of this knife. I used this for months and it was immediately my favorite. Edge retention is unbelievable. Microchips can happen if you don't really know how to handle the steel but if you pay attention to it it's a lot less brittle than some other steels I have used. Ordered this 210mm and have put it to the test, breaks down chickens with ease. Maintains an believable edge. If you want a chef knife that feels like a surgeon scalpel this is it for you, as it was for me.
8 people found this review helpful
I originally bought the 165mm version of this knife. I used this for months and it was immediately my favorite. Edge retention is unbelievable. Microchips can happen if you don't really know how to handle the steel but if you pay attention to it it's a lot less brittle than some other steels I have used. Ordered this 210mm and have put it to the test, breaks down chickens with ease. Maintains an believable edge. If you want a chef knife that feels like a surgeon scalpel this is it for you, as it was for me.
Great Knife Product ReviewPosted By: Keith Thomas - verified customer
6 people found this review helpful
Magnificent knife! 25? (total) cutting edge and an 11? secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon's scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.
6 people found this review helpful
Magnificent knife! 25? (total) cutting edge and an 11? secondary bevel. Beautiful balance. I scored a leg of lamb straight out of the box and it cut through so the cutting was easily controlled. Like a surgeon's scalpel. No force or sawing required. Leaves Shun and Global for dead! Try this to discover what a high-end Japanese knife really is.
