Yoshimi Kato Hyo SG2 21cm Japanese handmade kiritsuke knife

The mastered power of an exceptional handcrafted Japanese knife

Experience remarkable sharpness with the Yoshimi Kato Hyo artisanal Japanese kiritsuke knife. This top-of-the-range model, entirely hand-forged in the Land of the Rising Sun, is renowned for its long, angular blade, ideal for precise cutting of vegetables, fish or meat. Its distinctive shape, both aesthetic and functional, combines the elegance of a yanagiba with the versatility of a usuba.

An SG2 blade to meet the most demanding requirements

The Yoshimi Kato handcrafted Japanese kiritsuke knife features a 21cm blade in San Maï construction: a hard core, here in SG2 steel, is sandwiched between 2 layers of softer steels. This SG2 powder steel, with its high carbon content ( 1.3%), guarantees a hardness of 63 HRC, providing a long-lasting, precise, low-maintenance cutting edge.
Original hand-hammering creates a unique, functional pattern, reducing the adherence of food to the blade. The polished surface facilitates cleaning and enhances the reflections of the steel and the hammering work, making this knife as practical as it is elegant.

A noble, balanced ebony handle

This kiritsuke knife features a dense, naturally moisture-resistant ebony handle. Its soft touch and deep hues make it remarkably comfortable to use. A gemstone ring completes this refined ensemble, adding a unique visual signature to the knife and creating contrast.
The octagonal design of the handle ensures an excellent ambidextrous grip, for precise, fluid use.

Summary of technical features and benefits

• 21 cm San Maï blade: everyday strength and precision thanks to the synergy of different steels
• SG2
core
• (1.3% carbon): long-lasting sharpness, clean, pleasant cut
• 63 HRC
hardness
• : prolonged performance, reduced sharpening for appreciable time savings
• Kiritsuke shape: precise cutting of meat, fish and vegetables
• Flat edge: easy penetration into flesh
• Uniquehammered pattern: smooth glide and extraordinary aesthetics
• Polished finish: easy to clean and brings an elegant finish
• Ebony wood handle: comfort, strength and balance
• Gemstone ring: high-end artisan touch that brings contrast
• Handcrafted in Takefu: traditional Japanese expertise in your kitchen

Easy care for maximum durability of your Japanese knife

Wash your handcrafted Japanese knife by hand, using a soft sponge and neutral soap. Dry it immediately after use and avoid prolonged contact with water (e.g. do not soak it). Never put in the dishwasher. To maintain the optimum cutting edge of SG2 steel, sharpen it with stones suited to this level of hardness.

Yoshimi Kato: heir to a thousand years of know-how

In the cutlery village of Takefu, Fukui Prefecture, Yoshimi Kato carries on the family tradition of knife forging with passion and precision. Trained by his father-in-law Hiroshi Kato (a recognized master in the field), he took over the family workshop in 2013. Today, he is appreciated for the technical and aesthetic quality of his creations. Each knife is entirely hand-forged, respecting traditional Japanese methods, and testifies to a deep commitment to artisanal excellence.

To maintain your handcrafted Japanese knife at its best, come equipped with a sharpening stone!