Yoshimi Kato AS Nashiji 27cm handmade Japanese sujihiki knife

Let yourself be seduced by this sujihiki knife, hand-forged by Yoshimi Kato in Echizen, the Mecca of Japanese cutlery. Designed to slice meat, fish or roast meats with finesse, this knife combines modern technology with ancestral Japanese know-how!

An exceptional blade, inspired by Japanese tradition

This Japanese kitchen knife features a blade with a San Maï structure: a technique that consists of forging a rigid steel core which is then surrounded by a layer of softer steel. This balances the whole and protects the core of your blade.

The core is made of Japanese Aogami Super steel (also known as Blue Super Steel), an alloy enriched with a high carbon content of up to 1.5%. This Japanese kitchen knife therefore boasts a hardness of 65HRC on the Rockwell scale, enabling you to achieve a very fine, durable edge while retaining good strength.

Japanese sujihiki knives are generally sharpened to a very fine, flat edge to enable long, smooth cuts without resistance.

Finally, a nashiji finish gives the surface a subtle, grainy texture that absorbs micro-scratches and reduces the appearance of signs of use. This discreet finish is often used by Japanese craftsmen for an elegant, long-lasting finish.

A top-of-the-range Japanese knife with an ergonomic handle

The handle of this exceptional Japanese knife is made of sandalwood, a noble wood appreciated for its density and strength. It features a dark hue with a grain that is unique to each Yoshimi Kato knife!

The handle is complemented by a bolster in white pakkawood, a composite material made from wood fiber and resin. As a result, it benefits from the strength of composite while retaining an authentic wood appearance.

The handle is octagonal in shape for an ergonomic, ambidextrous grip: you can use it right- or left-handed! It ensures comfortable use, even during long cutting sessions in the kitchen.

Finally, wood paste is added where the blade joins the handle to make the whole thing watertight. This prevents small food items or moisture from seeping inside.

Advantages and features of your Yoshimi Kato knife

• Aogami Super steel core: sharp, responsive edge

• 65HRC Rockwell

• : balance between strength and cutting performance

• Nashijifinish: elegant, unobtrusive texture

• Octagonal sandalwood handle: comfort, optimal control and sturdiness

• Japanese craftsmanship: exacting standards and uniqueness

How to care for a carbon knife

To preserve the carbon core, wash your Japanese knife only by hand after use, using a sponge and mild detergent. Once washed, wipe dry immediately to remove all traces of moisture and store in a dry place. Never put your knife in the dishwasher or leave it to soak in the sink.

From time to time, apply a light film of mineral oil to the blade to prevent oxidation. Over time, the color of the blade may change slightly, which is normal! This is a natural reaction of carbon to ambient humidity and the acidity of food.

Master Yoshimi Kato: a Japanese blacksmith of excellence

Yoshimi Kato comes from the Kato line of Echizen. Having taken over the family heritage, he has established himself as a respected master cutler, combining classic techniques with the pursuit of excellence.

In the village of Takefu, he forges, shapes and polishes each blade himself, applying meticulous controls at every stage. Kato knives, though produced in limited quantities, are renowned for their consistent quality, understated elegance and handcrafted character.

Each handcrafted Japanese knife is a unique creation: variations in pattern, shade or weight are the signature of the craftsman.

Discover other Japanese knives forged by Yoshimi Kato on Knifeleader.eu!