Japanese Artisan Nakiri Knife 16.5cm Yoshimi Kato VG10 Nickel Damascus Cherry Wood

The blade of this 16.5cm nakiri knife is entirely forged by Yoshimi Kato.

In fact, this means that he shapes the knife from a single bar of steel, which increases the piece's strength and durability (no welds between the different parts).

This is achieved by cold forging: contrary to the name of this technique, the knife is not forged at low temperature, but at room temperature, before it reaches its recrystallization point. The advantage of this process is that the knife is formed quickly, and the blacksmith does not necessarily need to do a lot of finishing work afterwards, which saves time.

Blade construction :

The heart of the knife is made of Japanese VG10 stainless steel, an alloy renowned for its durability and razor-sharp edge when sharpened.

It contains 1% carbon, giving it excellent hardness of around 60 HRC on the Rockwell scale. The edge is durable, and you can maintain it with a Sharpening stone when you feel the knife is losing its effectiveness.

This core is then surrounded by several layers of differing steels, making it a 63-layer damascus (31 layers folded into 2 on the core + the latter, which is counted in the calculation). A damascus knife is one on which layers of steel have been folded one on top of the other, to surround a (often rigid) core.

The Nickel Damascus knife features a damascus blending mild stainless steel and nickel steel. It's the variation in steels that creates the unique waves on the cutting surface.

The stainless steel increases the steel's resistance to corrosion, while the nickel steel gives it greater mechanical strength.

The combination of the two creates a highly original finish. It's a unique piece! The blade is hand-sharpened to guarantee excellent performance in use. The Japanese characters on its surface are engraved by hand.

A nice, pleasant handle:

The handle is made of cherry wood, which is robust and durable. The wood's lovely light hues contrast perfectly with the cool metal of the blade. Its oval shape allows both right- and left-handed cooks to use it. It is complemented by a red bolster in Pakkawood, a moisture-resistant, antibacterial composite material. The combination of colors is striking, and adds character to the knife.

Care and maintenance:

The knife should be hand-washed to maintain its appearance and effectiveness over time (dishwashers are not permitted). You can then wipe it with a soft cloth and store it in a dry place. Do not leave it in contact with moisture for too long (e.g. do not soak it).

To find out more :

Japanese blacksmith Yoshimi Kato, a certified craftsman from the town of Takefu, created this series of knives. He studied with several renowned blacksmiths, including Hiroshi Kato San, who is highly respected in Japan and is also his father-in-law. The latter is one of the greatest master blacksmiths of our time. He has been creating knives almost every day for almost 50 years, so you can easily get an idea of his current level of expertise. He is also one of the founding members of the Takefu Blacksmith Village, which facilitates the work of blacksmiths in the area (they can share their know-how, materials and ideas, as well as becoming a highly sought-after area for apprentice blacksmiths).

Yoshimi has taken over his workshop and continues to create his (retired) master's knives, while having launched his own collections. Each Kato kitchen knife is crafted in the Japanese tradition, using meticulous techniques and meticulous 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, and is a very talented blacksmith who learns very quickly. He continues the work of Hiroshi Kato, while bringing innovative ideas that all cooks will appreciate!

Left: Hiroshi Kato, right: Yoshimi Kato

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