Yoshimi Kato AS Brut 21cm handmade Japanese chef's knife

This 21cm chef knife is crafted by young Japanese blacksmith Yoshimi Kato, a certified craftsman from the town of Takefu. He has studied under several renowned blacksmiths, including Hiroshi Kato San (his father-in-law), a highly respected cutler in Japan and around the world.

In fact, Hiroshi Kato san is one of the greatest blacksmiths of modern times. For almost half a century, he has been creating kitchen knives on an almost daily basis. He is also one of the founding members of the Takefu Cutlery Village , which facilitates the work of blacksmiths in the area, 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 launching his own creations.

(Photo below with Hiroshi san on the left and Yoshimi san on the right).

Yoshimi Kato San began his apprenticeship in 2013. With great potential, he quickly assimilated the craft. He carries on Hiroshi Kato's work, while bringing innovative ideas to the table. Each Kato knife is crafted in the Japanese tradition, using meticulous techniques and precise processes.

The blade of this knife is made according to a traditional Japanese pattern, blending 3 layers of steel. This superposition of alloys is calledSan Maï, which means "3 layers" in Japanese!

We start with a core of Japanese Blue Super Steel(Aogami Super in Japanese), produced by Hitachi steelworks. This top-of-the-range alloy contains high levels of carbon, chromium and tungsten. For example, its carbon content is around 1.4/1.5%, whereas the average is between 0.5 and 1% for Western and Japanese blades alike. This makes it much stiffer.

The unique characteristics of Blue Super steel enable it to achieve an extreme rigidity of 64-65 HRC, one of the highest hardnesses among the knives we offer. This alloy is renowned for its ability to deliver a very fine cutting edge, for outstanding cutting quality. The second advantage of such high hardness is its excellent edge retention. Indeed, harder steel wears less, so the knife edge stays sharper longer, and the need for sharpening is much 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).

The Japanese are particularly fond of this steel for its ease of sharpening. In fact, despite its hardness, it is very quick to sharpen and takes very little time to do so.

Finally, the core is wrapped with a layer ofmild stainless steel on each side, to protect theAogami Super from oxidation and make the cutting surface "softer" (not in the sense of "flexible", but to make it less brittle when you use it).

In terms of finish, you'll appreciate the rough-forged look . You can see this in its very dark, rustic blade, which gives it a lot of character (this finish is appreciated by traditional Japanese chefs). It is also hand-sharpened to guarantee excellent cutting performance. The Japanese characters on its surface are engraved by hand.

The handle is made of cherry wood, a robust, light-colored and very pleasant wood. Its octagonal shape fits snugly in the palm of your hand, for marked control of the knife as you use it. Right-handed and left-handed alike will feel right at home with it. The cherry wood is complemented by a bolster in clear Pakkawood (an antibacterial composite material resistant to humidity and temperature variations). The contrast between the light-colored handle and the dark blade is striking.

Finally, the junction between the blade and the bolster is filled with a wood paste that seals the whole, preventing small scraps and cleaning water from penetrating the inside of the handle.

How to care for your knife :

It's important to note that it's normal for steel to discolor over time, turning dark blue despite good care. This is not dangerous. Aogami Super steel is very reactive, so it is essential to dry it with a cloth immediately after each use and washing. Store in a dry place after use. To maintain its appearance and effectiveness over time, the knife should be washed by hand. Do not leave in contact with moisture for prolonged periods. Dishwashing, soaking in water or leaving to dry in the open air are all things to be avoided (whatever the knife, even if it's stainless steel).

Find all Yoshimi Kato knives in all ranges!