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A high-quality chef' s knife for optimal cuts!
San Maï blade construction: 3 superimposed layers of steel
Japanese Aogami Super steel core: high carbon content (1.5%)
Rockwell hardness of 65HRC: long-lasting cutting edge
Engraved kanji and rough-forged finish - Traditional design
Cherry wood handle and clear pakkawood bolster
Octagonal cut for ambidextrous use
Handcrafted by Yoshimi Kato - Unique piece
Kato apprenticed with renowned blacksmiths such as Hiroshi Kato
Carbon-enriched knife: careful maintenance
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This chef's knife is the work of talented Japanese craftsman Yoshimi Kato, a blacksmith from the town of Takefu. He trained with eminent masters, including his father-in-law Hiroshi Kato San, a respected figure in the cutlery world in Japan and around the world.
Hiroshi Kato, considered one of the greatest master blacksmiths of our time, has devoted decades to the daily creation of Japanese knives. As a founding member of the Takefu Cutlery Village, he played a key role in bringing together numerous cutlery workshops, promoting the exchange of experience between blacksmiths for the development and preservation of Japanese craftsmanship. Today, Hiroshi Kato is passing on his expertise to the next generation.
(Hiroshi san is on the left; Yoshimi san is on the right)
Yoshimi San has taken over his master's workshop, continuing to make his master's knives (now retired) as well as creating his own designs. His apprenticeship began in 2013, and he quickly demonstrated exceptional talent in the field of cutlery. By continuing to make Hiroshi Kato's creations while introducing his own designs, Yoshimi is helping to perpetuate the traditional art while bringing innovations appreciated by chefs and knife enthusiasts alike.
Kato knives are made with respect for Japanese craftsmanship, following traditions and using techniques requiring great precision. Each piece is unique and destined to be appreciated by chefs and Japanese knife collectors alike.
The blade of your handcrafted Japanese knife is made using the Japanese San Maï technique, meaning "3 layers". This traditional method involves forging a rigid steel core, enveloped by a softer layer of steel to achieve optimum balance. The outer layer is then folded on itself to form the remaining two layers.
The core of your handcrafted knife is forged fromJapanese Aogami Super steel (also known as AS or Blue Super Steel). This alloy, manufactured by the renowned steelmaker Hitachi, includes chromium, tungsten and, above all, a carbon content of around 1.5%. Carbon plays an essential role in increasing the alloy's hardness; by comparison, a Western knife generally has a carbon content of between 0.5 and 1%.
Blue Super Steel is characterized by high hardness, reaching 65HRC on the Rockwell scale. This hardness gives you a sharp cutting edge, ensuring excellent cutting performance.
The high hardness of this alloy ensures that your Japanese kitchen knife retains its edge for a long time, reducing wear and tear. It remains sharp for long periods, requiring less frequent sharpening (for domestic use, sharpening may be necessary only 2 or 3 times a year). What's more, this steel is appreciated by the Japanese for its ease of sharpening.
Next, the core is surrounded by a layer of softerstainless steel, ensuring its protection and providing a certain suppleness to the blade. The knife does not become truly flexible, but it does become less prone to breakage in the event of light impact.
The blade is then given a dark, rough forged finish, lending character to your handcrafted knife and giving it a traditional look appreciated by Japanese chefs.
To guarantee optimum cutting performance, the blade has been sharpened by hand. Hand-engraved Japanese kanji on the blade add a touch of authenticity.
The handle of your handcrafted Japanese knife is made of cherry wood, a solid species renowned for its durability. Its octagonal shape makes it suitable for all cooks, right- or left-handed, offering a comfortable grip for perfectly controlled handling.
To complete the handle, a clear pakkawood bolster has been added. Made from resin and laminated wood, pakkawood is highly resistant to temperature variations. This bolster creates a harmonious visual contrast with the darker shades of the rest of the handle.
To ensure optimum watertightness where the blade joins the handle, wood pulp has been integrated. This prevents the ingress of water or small food residues.
To care for your Yoshimi Kato knife, you should only clean it by hand using a sponge and mild detergent, avoiding wetting the handle. After washing, wipe dry immediately and store in a dry place. Do not soak in the sink or put in the dishwasher.
It is normal for the color of the blade to change slightly over time, despite meticulous care. This natural evolution of carbon is due to the humidity in the air and the acidity of the food being cut. These changes in no way affect the knife's performance, and have no impact on its use.
Discover other Japanese knives forged by Yoshimi Kato on KnifeLeader.eu!
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