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Japanese handcrafted elegance in every cut
16.5cm San Maï 3-layer blade: a compromise between hardness and flexibility
Flat tip: smooth insertion into the flesh of your food
SG2 powdered steel with 1.3% carbon for high performance
63 HRC hardness: durable, ultra-precise torque wire
Original hammered finish gives it real character
Ebony wood handle: noble and dense
Decorative gemstone ring for a refined look
Octagonal shape: comfortable ambidextrous grip
Hand-forged by Yoshimi Kato in Takefu, Japan
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Discover the Yoshimi Kato Hyo knife: the model featured here is a 16.5cm santoku knife forged entirely by hand in the historic village of Takefu, Japan (home to many blacksmiths who still use artisanal methods). Each piece reflects the harmony between Japanese knife-making tradition and contemporary performance requirements. This Japanese knife combines cutting efficiency, ease of use and refined design!
The blade of this Yoshimi Kato Hyo knife is built using the traditional San Mai method, which consists of encasing a hard steel core between two softer steels. This 3-layer construction provides excellent strength while maintaining flexibility for everyday use. The core is made of SG2 powder steel, rich in carbon (approx. 1.3%): this very important material confers a cutting edge that lasts over time. Thanks to a hardness of 63 HRC, the wire remains sharp over time, reducing the frequency of maintenance. The hammered finish enhances the blade while creating micro air pockets that facilitate the sliding of food and limit its adherence to the blade, while the polished surface improves cleaning.
The ebony wood handle feels soft in the hand, while providing enhanced resistance to moisture. Dense and naturally balanced, this noble wood is a pleasure to use. Thegemstone ring at the base of the handle adds a refined aesthetic touch. Its ergonomic octagonal shape ensures a comfortable grip for right- and left-handed users, reducing fatigue during prolonged cutting.
In the heart of the cutlery village of Takefu, nestled in Japan's Fukui prefecture, ancestral cutlery skills are perpetuated. It's here that master craftsman Yoshimi Kato san works his blades with exacting precision and passion. Heir to the traditional techniques handed down by his father-in-law Hiroshi Kato (very well known in the Land of the Rising Sun), he has succeeded in imprinting his own aesthetic and technical signature on his knives. Each Yoshimi Kato Hyo knife is hand-forged, polished and finished with meticulous attention to detail. The balance of the blades, the finesse of the hammered patterns and the quality of the surfaces testify to his profound mastery of metals and Japanese tradition.
To preserve the sharpness of this Japanese knife and the beauty of its ebony handle in general, wash it by hand with a soft sponge and mild detergent. The dishwasher is out of the question, and soaking it in the sink is also out of the question. Dry it immediately after washing and store it away from humidity (on a magnetic bar, for example, so that it can be displayed). Regular sharpening for hard steels will maintain its optimum cutting potential!
Adopt this Yoshimi Kato Hyo knife for precise, elegant cutting! Discover our other handcrafted Japanese knives to enrich your collection of exceptional utensils!
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