Yoshimi Kato AS Nashiji 12cm handmade japanese Utility knife

This 12cm Universal knife was developed by Yoshimi Kato, a certified Japanese blacksmith from the town of Takefu.

During his training, he was a pupil of several renowned blacksmiths, including Hiroshi Kato San (his father-in-law), a highly respected cutler in Japan and around the world. Hiroshi san is a great master blacksmith. He has been creating knives almost every day for almost 50 years. He is also one of the founding members of the Takefu Cutlery Village , where blacksmiths can share their skills, materials and ideas. He now teaches his art to the next generation.

Yoshimi has taken over his workshop and continues to create his master's knives (now retired), while having launched her own line of knives. Each Kato knife is crafted in the Japanese tradition, using meticulous techniques and the finest 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. Very talented, he quickly assimilates the craft. He continues Hiroshi Kato San's work in cutlery, while bringing innovative ideas that all cooks will appreciate!

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

Knife details:

Blade:

The blade is structured from 3 layers of steel. This Japanese technique of superimposing different alloys is calledSan Maï, which means "3 layers" in Japanese.

To begin with, the knife's core is made from Japanese Blue Super Steel (Aogami Super in Japanese), produced by Hitachi steelworks. This high-quality alloy contains high levels of carbon, chromium and tungsten. For example, its carbon content is around 1.4/1.5%: a high percentage compared to the average of between 0.5 and 1% for Western and Japanese blades alike.

The unique characteristics of Blue Super steel enable it to achieve a very high stiffness index of 64-65 HRC. Its rigidity means it can be carefully sharpened, for a tenfold improvement in cutting quality.

The second advantage of such high hardness is the knife's edge retention. Harder steel wears less quickly, so the edge stays sharper longer, and the need for sharpening is less regular (if you're a private user, you won't need to sharpen your knife more than 2-3 times a year). In addition, the Aogami Super used for this range is highly prized by the Japanese for its ease of sharpening. In fact, despite its very rigid cutting edge, it is very quick to sharpen!

A layer ofmild stainless steel surrounds the core on each side, protecting the Aogami Super from oxidation and making the cutting surface "softer" (not in the "flexible" sense, but to make it less brittle in use).

You can appreciate the blade's Nashiji finish (rough forging). It gives the blade its rustic look, and thus a lot of character. It is hand-sharpened to guarantee excellent cutting performance. The kanji on its surface are engraved directly by the craftsman.

Handle:

The handle is made of sandalwood, a robust, dark and very pleasant wood. Its octagonal shape hugs the palm of your hand, giving you marked control every time you hold the knife. A bolster in white Pakkawood (a moisture-resistant, antibacterial composite material) links the blade to the handle. Right-handed and left-handed alike will feel right at home with it.

The junction between the blade and the bolster is filled with a wood pulp that makes the whole thing watertight, and prevents small scraps and cleaning water from penetrating the inside of the handle.

Proper maintenance:

Wash the knife by hand to maintain its appearance and efficiency over time. Then wipe dry with a soft cloth and store in a dry place. It should not be left in contact with moisture for any length of time. Don't put it in the dishwasher, soak it in water or let it air-dry (no matter how stainless the knife!).

It's perfectly normal for steel to discolor over time, turning dark blue despite good care. This presents no danger. Aogami Super steel is highly reactive.

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