Yoshimi Kato Minamo SG2 Tsuchime 17cm handmade Japanese santoku knife

We've put together a nice description for this exceptional knife, the Yoshimi Kato Minamo SG2 Tsuchime santoku knife:

Blade:

Built in the San Mai pattern, the blade features 3 alternating layers of steel. At the heart of the knife is an expensive, high-end alloy:SG2 powdered steel. Such a steel is full of advantages:

- Its hardness of around 63 HRC means it will remain razor-sharp for a very long time.

- Even though it's very hard, SG2 steel is easy to sharpen, which is a real advantage for such a rigid alloy. Maintenance is carried out with a Sharpening stone when necessary.

- Microscopically, this alloy is considered very pure. In fact, its structure is homogeneous, which makes it more resistant (for example, there is less risk of chipping when you use it).

It's a softer stainless steel than SG2, which has been folded over to protect it by sandwiching it. This difference in steel can be seen at the base of the blade: a pretty wave with random patterns running through it.

The hammering on this knife is exceptional: at first glance, you'll appreciate the blending of the rosettes.

To guarantee excellent cuts, the blade is hand-sharpened. The kanji on its surface are engraved by hand.

This model is a santoku knife. Its shape, typical of Japan, resembles that of a chef's knife, but slightly shorter and more rounded. In fact, its function is similar to that of a chef's knife, i.e. the santoku knife is versatile: you can use it to mince meat (without the bone!), cut vegetables, chop herbs... Moreover, its slightly curved blade makes it very practical for this task. It cuts with a natural rocking motion.

Its handle :

The handle is made of octagonal-cut rosewood. It's a beautiful wood with warm, dark tones. Its grit is fine, despite its good density. It is resistant to humidity and its color can vary from one model to another. The veins on its surface are unique to each model.

For the bolster, we use Pakkawood (or pakka wood). This is a composite material that blends laminated wood with resin, all hot-pressed together. The result is hard and resistant to knocks and humidity.

The blade is fixed to the handle with wood pulp, which protects the interior from water or food scraps.

Care and maintenance :

The knife should be washed by hand, to maintain its appearance and efficiency (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.

Learn more about blacksmithing!

This knife is handcrafted by Yoshimi Kato San, a renowned blacksmith working in the Takefu cutlery village. This is further proof of authenticity, as the village is known as a stronghold of traditional blacksmithing. Indeed, it brings together a multitude of blacksmiths who still work in the traditional way, using methods inherited from the smiths of yesteryear who created the famous Japanese swords.

As for Kato san, he was a pupil of several renowned blacksmiths, including Hiroshi Kato San (his father-in-law), a highly respected cutler. In fact, Hiroshi san is one of the area's greatest master blacksmiths. He forged knives almost every day for almost 50 years and is now retired. He is also one of the founding members of the Takefu Cutlery Village.

Yoshimi has taken over his workshop, while launching his own line of knives. He began training late, in 2013. Very talented, he quickly assimilates the complex craft.

(Hiroshi san on the left, Yoshimi san on the right)

Come and enjoy Yoshimi Kato san's expertise!