Yoshimi Kato Minamo SG2 Tsuchime 21cm handmade Japanese chef's knife

Opting for this Yoshimi Kato Minamo SG2 Tsuchime chef knife means opting for Japanese-style performance and aesthetics for your daily kitchen routine. Japanese knives are renowned the world over, and this one is handcrafted by Yoshimi Kato San, a renowned blacksmith working in the cutlery village of Takefu. This is further proof of his efficiency, as the area is known as a stronghold of traditional blacksmithing. Indeed, it is home to many blacksmiths who still work in the traditional way, 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 created 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 and continues to create his master's knives, while having launched his own line of knives. He began training late, in 2013. Highly talented, he quickly assimilates the craft.

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

This superb knife is a chef's knife, which means it can be used to cut several types of food: meat (without bones), vegetables, herbs... It offers you a wide range of actions for all your favorite dishes! It's a multi-purpose knife, so it's a great option if you're not sure which model to choose.

Its blade is based on a San Mai structure, i.e. it's built from 3 alternating layers of steel, like the beginning of a damascus blade. At the heart of the knife isSG2 powder steel . It's an expensive, top-of-the-range alloy with many advantages! First of all, its hardness of around 63 HRC means it will be ultra-sharp for a very long time. Secondly, even though it's very hard, SG2 steel is easy to sharpen - a real asset for such a rigid alloy. Maintenance is carried out with a Sharpening stone when necessary. It's also worth noting that, when examined 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).

A layer of stainless steel, softer than SG2, then surrounds it, protecting it by sandwiching it. This difference in steel can be seen at the base of the blade: an irregular thread runs across the cutting surface, showing the bonding of the alloys.

On the upper part of the cutting surface, a magnificent rosette hammering is revealed: never seen before! The rosettes intersect with refined, delicate lines. This gives the knife great character and inevitably attracts the eye.

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

The handle is made from rosewood, a beautiful wood with warm, dark tones. It's a dense wood with a fine, pleasant grit. 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. A pakka wood bolster links the rosewood to the superb blade. Pakka wood (or Pakkawood) is a composite material that blends laminated wood with resin. The result is hard and resistant to knocks and humidity. What's more, the grain gives the impression of real wood.

The blade is fixed in the handle with wood pulp, which protects the interior from water or cut food pieces.

The octagonal shape of the handle conforms to the shape of your palm, for marked control of the knife during use. Both right-handed and left-handed users can use it.

Care: 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.

To discover the full range of Yoshimi Kato Japanese knives, click here!