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A Japanese kitchen knife for your equipment!
San Maï blade structure: superposition of 3 layers of steel
SG2 Japanese powder steel core: high carbon content (1.3%)
Rockwell hardness of 63HRC: long-lasting cutting edge
Stainless steel outer layer for optimum balance
Blade surface with original hammering - Polished finish
Rosewood handle and clear pakkawood bolster
Octagonal shape for ambidextrous use - Practical
Hand-forged by Yoshimi Kato at Takefu Cutlery Village
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Japanese knives are true masterpieces, combining performance and tradition! This range is forged in the heart of the Takefu Cutlery Village by Yoshimi Kato, one of the world's leading cutlery makers. It is here that many blacksmiths gather to share their experiences and perpetuate the know-how handed down from generation to generation.
Yoshimi Kato has benefited from the instruction of renowned masters, including his father-in-law Hiroshi Kato, a respected figure in the cutlery world. With a career spanning almost 50 years, Hiroshi Kato produced a large number of knives before retiring, leaving behind a valuable legacy. He is also one of the founders of the Takefu Cutlery Village.
Since beginning his training in 2013, Yoshimi Kato has quickly demonstrated a promising talent. Taking over his mentor's workshop, he has developed his own knife ranges, establishing himself as one of the rising figures in Japanese cutlery.
This Japanese kitchen knife features a blade made using the traditional San Maï technique, literally meaning "3 layers". This method consists of forging a core of rigid steel, then covering it with a layer of softer steel folded in on itself. This construction ensures optimum blade balance, while effectively protecting the core.
The core of this blade is SG2 powder steel (also known as R2), a powder-metallurgy alloy developed by the renowned Takefu Special Steel. With a carbon content of around 1.3%, this steel offers a high hardness of 63HRC on the Rockwell scale, guaranteeing excellent edge retention and superior cutting performance.
A major advantage of this alloy lies in its so-called "pure" microstructure, characterized by an even distribution of micro-carbides. This gives your blade greater resistance to micro-cracking and wear, enhancing its durability and longevity!
SG2 steel also has the advantage of being easy to sharpen with a stone when necessary! So you can space out sharpening sessions while maintaining your knife's cutting performance.
To complete the San Maï structure, a softer layer of stainless steel wraps around the core to form the remaining two layers. This layer adds a certain "softness" to the blade (without becoming flexible), reducing the risk of breakage during use. The superimposition of the steel layers is visible along the cutting edge, creating a fine wave of random patterns.
The surface of the blade features original hammered"V" patterns, adding character to your handcrafted Japanese knife. What's more, the blade has been polished for an extra touch of elegance, while engraved kanji add a touch of authenticity.
The handle of this Japanese knife is made of rosewood, a species appreciated for its warm hues. With its high density and fine grit, this wood offers resistance to humidity while providing a pleasant texture to the touch. As wood is a living material, each handle has a different grain, making your Yoshimi Kato knife truly unique!
To complete the handle, a pakka wood bolster is added to link it to the blade. Pakkawood is a composite material made from laminated wood and resin, all heat-hardened. You benefit from the robustness of the composite while retaining the natural aesthetics of wood thanks to the grain that emerges.
The octagonal handle is designed to fit comfortably in the hands of both right- and left-handed cooks. This ergonomic design guarantees optimum grip for precise control, even during prolonged use.
Finally, wood putty has been added where the blade joins the handle to make a tight seal. This fills any small gaps and prevents water or small foodstuffs from seeping through.
To maintain your handcrafted knife, it's essential to wash it only by hand with a soft sponge, avoiding wetting the handle. Once cleaned, wipe immediately with a clean cloth to remove all traces of moisture and store in a dry place. Do not put it in the dishwasher, or leave it to soak in the sink.
Find the rest of the Yoshimi Kato SG2 V-Tsuchime range on KnifeLeader.eu!
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