Yoshimi Kato is a highly recognized blacksmith from Echizen, Japan. After being apprenticed to his father-in-law, Hiroshi Kato, who also trained blacksmiths such as Yu Kurosaki, he now stands at the front of the forge, which belongs to the iconic Takefu Knife Village.
Yoshimi-san is known for hardening steel exceptionally well, and for his knives that are beyond the usual beautiful, especially his damask cladding, we think they are some of the absolute best looking you can find.
This knife is from his new series 'Minamo' and can be recognized by the very nice and innovative tsuchime you see on the top of the blade. It is built in 3 layers. Stainless SG2 powder steel in the core, surrounded by 2 softer stainless outer layers. It is also ground very thin, especially behind the egg, so the cutting experience is top notch.
The knife is a 210mm K-Tip Gyuto and is an 'all-around' chef's knife that can be used for meat, fish and vegetables.
| Brand/series |
Yoshimi Kato - Minamo |
|
Type |
Chef's knife |
|
Forging and steel
|
3 layers - SG2 Powder steel, and 2 softer stainless outer layers
|
|
Grinding
|
50/50 |
|
Handle type
|
Japanese WA-Stock of walnut & buffalo horn ferrule |
|
Stainless steel
|
Yes! |
|
Hardness
|
63-64
|
|
Specs
(May vary due to handmade)
|
Length: 210mm.
Height: 46mm.
Weight: 143g.
Width out of the handle: 2mm.
|
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
