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A forged Universal knife like no other
15cm SG2 powder-coated steel blade - High edge retention
High hardness of 63 HRC but easy to resharpen
Superb damascus with a blend of nickel and stainless steel
Octagonal sandalwood handle with red Pakkawood bolster
Handcrafted by Yoshimi Kato - Each model is unique
Yoshimi was a student of master blacksmiths such as Hiroshi Kato
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This 15cmUniversal knife has been crafted by a certified artisan from the city of Takefu, Japanese blacksmith Yoshimi Kato. During his apprenticeship, he was a pupil of several great blacksmiths, including Hiroshi Kato san, his father-in-law and a highly respected cutler.
Hiroshi Kato is one of the world's greatest master blacksmiths. For almost 50 years, he created knives almost every day. He is also one of the founding blacksmiths of the Takefu Cutlery Village, a place that facilitates the work of local blacksmiths, who share ideas, materials and know-how.
He now teaches his art to the next generation of blacksmiths. Yoshimi Kato has taken over his workshop and continues to create the knives of his master Hiroshi Kato, now retired. But Yoshimi is not content with just that, he has also launched his own range of knives. Each of his knives is crafted in the Japanese tradition, using the finest processes and meticulous techniques, ensuring a unique knife that can either be ideal for cooking, or a great gift idea for a Japanese knife enthusiast.
Yoshimi Kato began his apprenticeship in 2013. Showing great talent, he quickly assimilated the craft. Thanks to him, Hiroshi Kato San's knifemaking legacy lives on, and at the same time he brings innovative ideas that every cook will appreciate.
The blade of this knife has been entirely forged. To achieve this, Yoshimi Kato formed the knife from a solid piece of steel to increase the knife's durability and strength. This eliminates the need for welding points.
The core of the blade is made of SG2 powdered steel. This high-end, high-priced alloy offers many advantages. Thanks to its hardness of 63 HRC, it retains its cutting edge for longer, allowing you to space out your sharpening sessions. And despite its high hardness, SG2 powdered steel is easy to sharpen whenever necessary, which is a real plus for such a rigid alloy. The use of a Sharpening stone is recommended. From the very first use, you'll be surprised by its razor-sharp edge. SG2 steel is also extremely pure. Its structure is highly homogeneous at the microscopic level, making it even more resistant. For example, it is less likely to chip.
The core is then surrounded by several layers of different steels: this is known as damascening. A damascened knife is one in which slices of steel have been folded one on top of the other. For this knife, Yoshimi Kato used a mild stainless steel and a nickel steel. The variation in these steels creates unique ripples on the cutting surface. Thanks to the stainless steel, the blade is more resistant to corrosion. Nickel steel gives it greater mechanical strength. The blend of the two steel colors gives the knife a highly original look. Its originality is accentuated by the "stripes" that have been applied over the superimposed layers of steel: it's a unique piece. You can see superb ripples in the metal, like your finger disturbing the surface of sleeping water.
Finally, the blade has been hand-sharpened to guaranteeexcellent cutting performance. The Japanese characters on the surface of the blade have been engraved by hand.
The knife's handle is made of Sandalwood, a grit wood that is light and pleasant in the hand. Its octagonal shape hugs the palm of your hand, giving you precise control of the knife as you use it. It features a red Pakkawood bolster to bridge the gap between handle and blade. Pakkawood is a moisture-resistant, antibacterial composite material. The blend of the two materials contrasts very well and, depending on the light, you can see iridescent areas in the Pakkawood. This knife is suitable for both right-handed and left-handed users.
This knife should be cleaned by hand to maintain its appearance and effectiveness over time. Do not use a dishwasher. You can then wipe it with a soft cloth before storing it in a dry place. Be careful not to leave it in contact with moisture for too long.
Cook in the purest Japanese tradition by choosing the originality and efficiency of this Japanese knife!
Discover SG2 Damascus knives by Yoshimi Kato on our website!
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