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An elegant, high-performance Japanese knife!
Blade in San Maï structure: 3 superimposed layers of steel
SG2 powder-coated steel core enriched with approximately 1.3% carbon
Hardness of 63HRC on the Rockwell scale: razor-sharp edge
Hammering with superb blended rosettes - Unprecedented
Octagonal rosewood handle - Red pakka bolster
Handcrafted by Yoshimi Kato, student of great blacksmiths
Unique piece made in Japan
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Japanese knives are true works of art, combining aesthetics with exceptional performance. This Japanese kitchen knife, in particular, is forged at the Takefu Cutlery Village by Yoshimi Kato. This emblematic place is renowned for its cutlery tradition, bringing together numerous blacksmiths who perpetuate the ancestral methods used by the smiths of yesteryear.
Yoshimi Kato was trained by several renowned master blacksmiths, including his father-in-law Hiroshi Kato, a highly respected cutler. Hiroshi Kato, one of the region's greatest master blacksmiths, spent almost 50 years creating knives and is now retired. He is also one of the founding members of the Takefu Cutlery Village!
Yoshimi Kato began training in 2013 and quickly mastered his art. He took over Hiroshi Kato's workshop and launched his own knife ranges, continuing to honor and evolve the family tradition.
This knife features a San Maï structure, composed of three superimposed layers of steel, similar to the beginnings of damascus. At the heart of the knife is SG2 powdered steel, an expensive, high-end alloy that offers many advantages! Its hardness of around 63HRC on the Rockwell scale means it retains its razor-sharp edge for a very long time.
Despite its rigidity, SG2 steel is easy to sharpen - a real asset for this alloy! Sharpness is maintained with a whetstone. Note also that at a microscopic level, this alloy is considered very pure. In fact, its homogeneous structure makes it more resistant and reduces the risk of chipping during use.
To protect SG2, the core is surrounded by a layer of softer stainless steel. This difference in steel is visible at the base of the blade, where an irregular thread runs across the cutting surface.
Admire at first glance the magnificent rosette hammering on the top of the cutting surface: the rosettes intersect with delicate, refined lines. This detail gives your handcrafted Japanese knife a lot of character and attracts a lot of attention!
To guarantee optimal cuts, the blade is hand-sharpened. The kanji engraved on its surface are also hand-engraved, adding a touch of authenticity.
The handle is made from rosewood, a species prized for its warm, deep tones. This dense wood has a fine, pleasant grain, offering good resistance to humidity. The color and natural grain vary from model to model (because it's a living material), making each kitchen knife truly unique!
A red pakkawood bolster harmoniously links the rosewood handle to the superb blade. Pakkawood is a composite material combining laminated wood and resin, offering great hardness and resistance to shock and humidity. What's more, its veins give the impression of real, natural wood.
The blade is fixed to the handle with wood pulp, preventing water and food residues from penetrating inside.
The octagonal handle fits comfortably in the palm of your hand, making it a pleasure to use for both right- and left-handed users, even over long periods of time!
To care for your Yoshimi Kato knife, wash it exclusively by hand with a sponge and mild detergent, avoiding wetting the handle. Then wipe immediately with a soft cloth and store in a dry place. Do not put in the dishwasher or leave in prolonged contact with moisture.
Discover other knives forged by Yoshimi Kato on Knifeleader.eu!
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