Yoshimi Kato AS Brut 12cm handmade japanese Utility knife

An exceptional Japanese blacksmith

This Universal knife is made by a young Japanese craftsman: Yoshimi Kato, a certified blacksmith from the town of Takefu. He has studied under many famous masters, including Hiroshi Kato San, his father-in-law, who is highly respected in the cutlery industry in Japan and internationally.

(Hiroshi san is on the left; Yoshimi san is on the right)

Hiroshi Kato is one of the greatest master blacksmiths of our century: every day, he has been creating knives for decades. He is one of the founding members of the Takefu Cutlery Village, a place where numerous cutlery workshops are grouped together. This area enables blacksmiths to exchange experiences, develop their know-how and preserve this part of Japan's heritage. Hiroshi Kato is now sharing his knowledge with the next generation.

Yoshimi san has taken over his master's workshop to continue making his master's knives (now retired) as well as his own designs. He began his apprenticeship in 2013 and quickly proved himself to be a talented craftsman. He helps to perpetuate Hiroshi Kato's art, while bringing in new creations that chefs are particularly fond of.

All Kato knives are crafted according to Japanese tradition, using technical processes that demand the utmost precision. Each piece is unique, and will be appreciated by cooks and lovers of knives to add to their collection!

High-quality Aogami Super steel blade

The blade of your Japanese knife is manufactured in the typical Japanese San Maï (meaning "3 layers") structure: the core is made of rigid steel, then covered with a softer layer of steel to form an optimal balance. This latter layer is folded on itself to form the 2 outer layers.

Japanese Aogami Super steel (also known as AS or Blue Super Steel) is used for the core of your Universal knife. This steel is produced by the famous steel manufacturer Hitachi. This alloy is composed of chromium, tungsten and, above all, carbon, with a content of around 1.5%. This is the element that increases the hardness of an alloy. In comparison, a Western knife contains between 0.5% and 1% carbon.

Blue Super Steel is a steel with high hardness, reaching 65HRC on the Rockwell scale. This alloy has a very fine cutting edge, giving it excellent cutting capabilities.

With this high hardness, your traditional knife retains its sharpness for a very long time, as it wears less easily. Your knife stays sharp for a long time, and rarely needs sharpening (as a private individual, you'll only need to sharpen your knife 2 or 3 times a year). What's more, this steel is prized by the Japanese for its ease of sharpening.

Then, the core is surrounded by a layer of softer stainless steel to protect it and make the blade more supple. It's not a knife that becomes flexible, but its blade is less brittle in the face of small shocks.

Last but not least, the blade features a dark forged finish that gives your knife character. It has a traditional look that appeals to Japanese cooks.

For best cutting performance, it has been hand-sharpened. The Japanese characters on the surface have been engraved by hand.

A traditional cherry wood handle

The handle of your knife is made of cherry wood: a robust and long-lasting species. Its octagonal shape is suitable for all cooks, whether right- or left-handed. It offers a comfortable grip for optimum maneuverability!

The handle is complemented by a bolster in clear pakkawood, a composite material made from resin and laminated wood that is highly resistant to temperature variations. It contrasts ideally with the rest of the handle, which is darker.

To fill the gaps where the blade meets the handle, wood putty is added. This makes it watertight and prevents water or small foodstuffs from entering.

For optimum care of your knife, we recommend hand-washing only with a sponge and mild detergent. Once washed, wipe dry immediately to keep it in a dry place. Do not soak it in the sink or put it through the dishwasher.

Despite good care, the blade may change color: this is normal! This is a natural reaction of the carbon caused by the humidity in the air and the acidity of the food you're cutting, and presents no danger.

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