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A Japanese chef's knife that is both beautiful and effective
21-cm blade with a San Mai construction: 3 layers of steel stacked on top of each other
Core made of Japanese SPG Strix powdered steel: high carbon content
Rockwell hardness of 65 HRC: long-lasting and effective edge
Stainless steel outer layer: optimal protection for the core
Uniquehammered finish on both sides of the blade—elegant polished finish
Rosewood handle with a light-colored pakka wood bolster
Octagonal shape: ergonomic, ambidextrous grip
Handcrafted by Yoshimi Kato in Takefu, Japan
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The blade features a San Mai construction, a Japanese method consisting of three layers of steel stacked on top of one another. The core is made of SPG Strix, a powder-metallurgy stainless steel enriched with carbon, with a high carbon content of approximately 1.5%. This composition results in a very hard blade that is precision-sharpened and capable of retaining its edge for a long time.
Hardened to 65 HRC on the Rockwell scale, the core provides a fine, high-performance cutting edge. Despite this high hardness, SPG Strix steel is designed to retain good sharpenability on a whetstone. This makes it possible to gradually restore an effective edge when necessary.
The two outer layers are made of stainless steel. More flexible than the core, they complement it and help protect the central part of the blade. The surface is hammered to create a unique pattern, then given a polished finish.
The handle is crafted from rosewood, a wood prized for its warm tones, natural grain, and comfortable feel in the hand. Dense and durable, this wood provides an elegant finish while maintaining a comfortable texture during food preparation. Each piece may exhibit slight variations in color and grain due to the natural characteristics of the material.
A light-colored Pakkawood ferrule connects the handle to the blade. This composite material is made from laminated wood impregnated with resin, then compressed and heat-cured. It offers good resistance to moisture and repeated use, while retaining the visual appearance of wood.
The octagonal shape of the handle is suitable for both right- and left-handed users.
The joint between the blade and the handle is sealed with wood filler to fill in small gaps. This finish limits water penetration and helps maintain the overall strength of the knife.
Use this knife only on a suitable cutting board made of wood or a soft material. Avoid very hard foods such as bones, frozen foods, pits, and thick squash. Do not twist the blade.
Wash by hand with a soft sponge, without abrasive cleaners. Dry the blade immediately after each wash and avoid leaving the wooden handle wet for long periods. Never leave the knife soaking in the sink and do not put it in the dishwasher. To maintain its edge, use a whetstone suitable for Japanese blades.
Yoshimi Kato is the third-generation owner of Kato Knife Manufacturing, founded in 1948 and based in Fukui Prefecture. His workshop is part of Takefu Knife Village, a community of artisans specializing in the manufacture of knives and forged tools.
Takefu Knife Village is located in Echizen, a region of Japan renowned for its expertise in blade craftsmanship. Its history is rooted in a tradition spanning nearly 700 years of producing agricultural tools and forged knives. The site brings together several independent workshops that use traditional methods while developing designs suited to contemporary uses.
Yoshimi Kato took over the business from his father-in-law, Hiroshi Kato, in 2018. Hiroshi Kato, a master blacksmith and founding member of the Takefu Knife Village, dedicated his career to passing on the craftsmanship of Echizen. This family tradition is reflected in the knives produced in small batches, where the forging, hammering, and finishing are carried out with meticulous care.
Discover all the knives offered by Yoshimi Kato-san and selected by our team!
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