Handmade Japanese santoku knife Yoshimi Kato AS Nashiji 17cm

This 17cm santoku knife was developed by Yoshimi Kato , a certified Japanese blacksmith from the town of Takefu. He has studied under several renowned blacksmiths, including Hiroshi Kato san (his father-in-law), a highly respected cutler both in Japan and internationally. In fact, Hiroshi is one of the world's greatest master blacksmiths. He has been creating knives almost every day for almost half a century. He is also one of the founding members of the Takefu Cutlery Village , which facilitates the work of local blacksmiths, who 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 his 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!

Find out more about the different elements of the knife :

The blade is constructed from 3 layers of steel. This Japanese technique of superimposing steel layers is calledSan Maï, which means "3 layers".

In the center, we have a core of Japanese Blue Super Steel (Aogami Super in Japanese), produced by Hitachi steelworks. This top-of-the-range alloy is highly enriched in carbon, followed by chromium and tungsten. In detail, its carbon content is around 1.4/1.5%, a very high level 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 an extreme rigidity of 64-65 HRC, one of the highest hardness levels on the market. This alloy is renowned for its ability to deliver a very fine cutting edge, for enhanced cutting quality.

The second advantage of such high hardness is that the cutting edge lasts longer. Harder steel wears less as you use it, so the edge stays sharper for longer and needs sharpening much less frequently (if you're a private user, you won't need to sharpen your knife more than 2 or 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 a very rigid cutting edge that might seem difficult to work with, it is very quick to sharpen!

Aogami Super is then surrounded by a layer ofmild stainless steel on each side, to give it a little protection against oxidation and to make the cutting surface "softer" (not in the flexible sense, but to make it less brittle in use).

The blade has a Nashiji finish, i.e. it is rough forged. You can tell by its rustic appearance, which gives it plenty of character. It is hand-sharpened to guarantee excellent cutting performance. The Japanese characters on its surface are engraved by hand.

The handle is made of sandalwood, a robust, dark wood that is very pleasant to work with. Its octagonal shape hugs the palm of your hand, for marked control of the knife in every grip. 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.

How to care for the knife :

The knife should be washed by hand, to maintain its appearance and efficiency over time. You can then wipe it with a soft cloth and store it in a dry place. It should not be left in contact with moisture for any length of time. Dishwashing, soaking in water or leaving to dry in the open air are all things to be avoided (even with stainless steel knives).

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, so it's imperative to dry it with a cloth immediately after each use and wash. Store in a dry place after use.

You can discover all the models offered by Kato san here!