Artisanal Japanese chef's knife Yoshimi Kato 21cm VG10 Nickel Damascus cherry wood

The blacksmith:

This 21cm chef knife was developed by Japanese blacksmith Yoshimi Kato, a certified craftsman from the town of Takefu. He has studied under several renowned blacksmiths, including Hiroshi Kato San, who is highly respected in Japan and is also his father-in-law. The latter is one of the greatest master blacksmiths of our time. He has been creating knives almost every day for almost 50 years, so you can easily get an idea of his current level of expertise. He is also one of the founding members of the Takefu Blacksmith Village, which facilitates the work of blacksmiths in the area (they can share their know-how, materials and ideas, as well as becoming a highly sought-after area for apprentice blacksmiths).

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), as well as launching his own collections. Each Kato kitchen knife is crafted in the Japanese tradition, using meticulous techniques and meticulous processes, to ensure a unique piece that will suit you perfectly or make the ideal gift for a cook.

Left: Hiroshi Kato and right: Yoshimi Kato

Yoshimi Kato San began his apprenticeship in 2013, and is a very talented blacksmith who learns very quickly. He helps to continue Hiroshi Kato's work, while bringing innovative ideas that all cooks will appreciate!

The blade:

It is fully forged, meaning that Yoshimi Kato forms the knife from a solid piece of steel, which increases the knife's strength and durability. Kato uses a cold-forging method: contrary to what the term implies, the knife is not forged at low temperature, but at room temperature, before it reaches its recrystallization point. The advantage of this process is that the knife is formed quickly, and the blacksmith does not necessarily need to do much finishing work afterwards.

The heart of the knife is made of VG10 Japanese stainless steel, an alloy renowned for its durability and razor-sharp edge when sharpened. It contains 1% carbon, giving it an excellent hardness of around 60 HRC on the Rockwell scale. The edge is durable, and you can maintain it with a sharpening stone.

This core is then surrounded by several layers of different steels, making it a 63-layer damascus (31 layers folded in 2 on the core + the core, which is counted in the calculation). A damascus knife is one on which layers of steel have been folded one on top of the other.

Here, Kato uses a mild stainless steel and a nickel steel. It's the variation in steels that creates the unique undulating waves on the cutting surface. The stainless steel has the advantage of increasing the steel's corrosion resistance, while the nickel steel will give it greater mechanical strength. The blend of the two tones gives the knife a surprisingly distinctive look. It's one of a kind! The blade is hand-sharpened to guarantee excellent performance in use. The Japanese characters on its surface are engraved by hand.

The handle :

The handle is made of cherry, a wood species much appreciated for its robustness and ability to last for years. Its light shades contrast perfectly with the cold metal of the blade. Its functional oval shape makes it suitable for right- and left-handed use. It is complemented by a red bolster in Pakkawood, a moisture-resistant, antibacterial composite material. The combination of colors is stunning and very pleasing.

Care and maintenance:

The knife should be washed by hand, to maintain its appearance and effectiveness over time (no dishwasher). 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 too long.

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