Yoshimi Kato 18cm SG2 Damascus handmade japanese chef's knife

This 18cm chef knife has a fully forged blade, meaning that Yoshimi Kato San (the blacksmith) forms the knife from a solid piece of steel, which increases the knife's strength and durability (no welding points).

The blade:

The heart of the knife is made of SG2 powdered steel, an expensive high-end alloy with many advantages. With a hardness of around 63 HRC, it holds its edge for a long time, so you don't have to keep sharpening it. What's more, despite its hardness, SG2 steel is easy to sharpen if the need arises, which is a plus for such a rigid alloy. You can also maintain it with a Sharpening stone. Its razor-sharp edge will surprise you from the very first use. Another advantage of SG2 steel is its purity. At the microscopic level, its structure is very homogeneous, which makes it more resistant (there is less risk of chipping, for example).

The core is then surrounded by several layers of different steels: this is the damascene process. In fact, a damascened knife is one on which slices of steel have been folded one on top of the other. Here, Kato uses mild stainless steel and nickel steel. It's the variation in steels that creates the unique undulating waves on the cutting surface. The stainless steel has the advantage of increasing corrosion resistance, while the nickel steel will give better mechanical strength. The blend of the two tones gives the knife a surprisingly distinctive look. It's a unique piece, its originality accentuated by the "stripes" applied over the superimposed steels. This creates magnificent metallic ripples, rather like your finger disturbing the surface of sleeping water.

The blade is hand-sharpened to guarantee excellent cutting performance. The Japanese characters on its surface are engraved by hand.

Handle:

The handle is made of Sandalwood, a grit wood that is pleasant and light in the hand. Its octagonal shape follows the contours of your palm, giving you marked control of the knife during use. A bolster in red Pakkawood (a moisture-resistant, antibacterial composite material) links the blade to the handle (where you can even admire the wood's knots, depending on the model). The whole contrasts very well, and depending on the light, you may even notice iridescent zones in the heart of the Pakkawood. Both right- and left-handers can use it.

Care and maintenance:

The knife should be washed by hand, to maintain its appearance and effectiveness over time (no dishwasher). You can then wipe it with a soft cloth and store it in a dry place. It should not be left in contact with moisture for any length of time.

Find out more about blacksmithing :

This knife was made by Japanese blacksmith Yoshimi Kato, a certified craftsman from the city of Takefu. He studied under several renowned blacksmiths, including Hiroshi Kato San (his father-in-law), a highly respected cutler.

The latter is one of the world's greatest master blacksmiths. He has been creating knives almost every day for almost 50 years. He is also one of the founding members of the Takefu Cutlery Village , which facilitates the work of local blacksmiths, who can share their skills, materials and ideas.

He now teaches his art to the next generation. Yoshimi has taken over his workshop and continues to create his master's knives (now retired), while having launched his own line of knives. Each Kato knife is crafted in the Japanese tradition, using meticulous techniques and the finest processes, to ensure a unique piece that will suit you perfectly or make the ideal gift for a cook.

Yoshimi Kato San began his apprenticeship in 2013. Very talented, he quickly assimilates the craft. He continues Hiroshi Kato San's work in cutlery, while bringing innovative ideas that all cooks will appreciate!

Opt for originality and performance, to cook in the purest Japanese tradition.

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