Premium Japanese Kato Yoshimi VG10 Nickel Damascus Santoku Knife 175mm - Black Finish High-Carbon Steel Kitchen Knife for Professional Chefs & Home Cooking - Perfect for Slicing, Dicing & Mincing Vegetables, Meat & Fish

Blacksmith: Yoshimi Kato
Type: Santoku Knife (Double bevel edged)
Blade Material: 63 Layers Nickel Black Damascus Stainless Steel Black Finish
                           Core: VG10 (Cobalt Alloy)
Blade Length: approx 175 mm (6.8 ")
Blade Width: approx 46mm
Thickness of Spine: approx max 1.8 mm
Overall Length: approx 298 mm (11.8 '')
Weight: approx 155g (5.46oz)
Handle: Reinforced laminate wood
Made in Japan 

　Echizen Uchi Hamono, a prestigious designation bestowed by the Minister for Economy, Trade and Industry, boasts a 700-year-old tradition of Japanese knife-making in Echizen City. These meticulously forged knives are renowned for their exceptional chip resistance and remarkable edge retention, a testament to their remarkably homogeneous material structure evident under microscopic examination.

　The elegant "Sumi Nagashi" wave pattern, a hallmark of Japanese cutlery culture, is a true treasure. Like a "Katana", the blade is meticulously crafted by layering low and high carbon stainless steel , folded into 63 layers, resulting in a unique and mesmerising pattern. Each blade exhibits a distinctive Damascus pattern, forged by skilled craftsmen using a belt hammer. The matte finish adds an artistic touch to the exquisite craftsmanship. This is more than just a kitchen knife; it's a true work of art.

　The blade shape is called "HAMAGURI-BA" in Japanese. "HAMAGURI" means clam, and "BA" refers to the blade or edge. This shape allows the knife to cut ingredients smoothly and its provides strength and durability.

KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory)

　This company was founded on April 1, 1953. Founder Mr. Kintaro Kato, born in October 1914, began forging kitchen knives in 1928. The company has accumulated extensive experience and knowledge in knife making over the years. President Hiroshi Kato received the certification of a Traditional Craftsman in February 2008. Currently, Yoshimi Kato serves as president and is dedicated to creating innovative knife designs.

About "VG-10"

　VG-10 is a high-carbon stainless steel that contains cobalt, offering exceptional sharpness and wear resistance, making it a popular choice among professionals. Developed by Takefu Special Steel Co., Ltd., VG-10 features a hard core with softer steel on the sides, striking the perfect balance between sharpness and ease of sharpening. For efficient maintenance, a ceramic sharpening stone is recommended.

NOTES:

The core steel is VG10, and the side steel is rust-resistant; however, please be sure to wash, wipe, and dry the knife thoroughly after each use. If rust appears on the blade, use a cleanser or take it to a sharpening service (note that scratches may occur).

Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.