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An original knife that will appeal to all cooks!
San Mai 3 layers: Blue Super Steel core wrapped in stainless steel
Japanese Aogami Super/Blue Super Steel (carbon -+1.5%) 65 HRC
Long-lasting sharpness - Easy to sharpen
Forged Nashiji appearance: traditional rustic finish
Octagonal Sandalwood handle with white Pakkawood bolster
Handcrafted by blacksmith Yoshimi Kato - Unique piece
Kato was a pupil of great master blacksmiths such as Hiroshi Kato
Knife with high carbon content, requires careful maintenance
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This 16.5cm nakiri knife was developed by Yoshimi Kato, a certified Japanese blacksmith from the town of Takefu.
During his apprenticeship, he studied under several renowned blacksmiths, including Hiroshi Kato San (his father-in-law), a highly respected cutler both in Japan and internationally.
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:
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 core of the knife 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. In detail, 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 marked rigidity of 64-65 HRC, one of the highest hardness levels found in cutlery. 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 the knife's edge retention. Indeed, harder steel wears less quickly, so the edge stays sharper longer, and the need for sharpening is less regular (if you use it as a private individual, you won't need to sharpen it 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 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'll appreciate the blade's Nashiji (rough-forged) finish. This gives the blade its rustic look, and therefore a lot of character. It is hand-sharpened to guarantee excellent cutting performance. The kanji on its surface are engraved by the craftsman.
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, 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.
How to care for your knife :
Wash it 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. Do not leave it in contact with moisture for prolonged periods. Dishwashing, soaking in the sink or leaving to air-dry are all things to be avoided (and this applies to all knives, even stainless ones).
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.
See our selection of handcrafted Japanese knives to complete your equipment!
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