Yoshimi Kato is a highly respected blacksmith from Echizen, Japan. After training under his father-in-law, Hiroshi Kato — who also mentored smiths such as Yu Kurosaki — he now leads the forge at the iconic Takefu Knife Village.Yoshimi-san is known for hardening steel to an exceptionally high standard, and for knives of extraordinary beauty — especially his Damascus cladding, which we consider among the most stunning available anywhere.
Brand/series
Yoshimi Kato - Hyo
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Description & specifications
Yoshimi Kato is a highly respected blacksmith from Echizen, Japan. After training under his father-in-law, Hiroshi Kato — who also mentored smiths such as Yu Kurosaki — he now leads the forge at the iconic Takefu Knife Village.
Yoshimi-san is known for hardening steel to an exceptionally high standard, and for knives of extraordinary beauty — especially his Damascus cladding, which we consider among the most stunning available anywhere.
| Brand/series | Yoshimi Kato - Hyo |
| Type | Ko-Bunka |
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SG2 Kernestål & Blødt Rustfrit |
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50/50 |
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Yespanese Wa-style handle af Ibenholt |
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Yes! |
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63-64 |
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Specs (May vary due to handmade nature) |
Længde: 130mm. Height: mm. Weight: . Spine thickness at handle: mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust — even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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