Yoshimi Kato is the son of famed blacksmith Hiroshi Kato. Like his father, he makes knives for several leading brands including Masakage and Kanehiro. He works from the Takefu Knife Village cooperative, one of the centers of the knife world. Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato is proof of that.
This new line of knives bearing his name is made from a very special steel called SG2. This is a high tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade. The cladding is a multi-layer Damascus construct that is quite beautiful in its execution and finish. Our A saya is too short and our B saya is loose. We recommend the felt protector.
The 180mm gyuto is a popular size for many home and professional chefs. Its compact dimensions are perfect for smaller hands or work areas, but it is still large enough to take on almost every type and size of ingredient. The knife is well balanced and has a rigid feel to it. Coupled to a fine looking and well executed handle made from rosewood and pakka wood, this is an easy to care for blade fit for any chef in any circumstance.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 3.7 oz/ 106g
Blade Length: 183 mm
Total Length: 318 mm
Spine Thickness at Heel: 1.4 mm
Blade Height at Heel: 42.6 mm
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