Blacksmith: KATO / Yoshimi Kato
Type: Nakiri Knife (Double bevel edged)
Blade Material:
Core: Super Gold 2 (High Speed Stainless Steel) Clad Stainless Steel
Outside: Stainless Steel
Blade Length: approx 165 mm (6.5")
Blade Width: approx 51 mm
Thickness of Spine: approx max 2 mm
Overall Length: approx 305 mm
Weight: approx 170 g (6 oz)
Handle: Octagonal Seared Oak
HRC: 62-64
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.
MINAMO, an old-fashioned Japanese word meaning "water surface," is evoked by the delicate hammered pattern on the blade.
KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory)
This company was established on 1st April 1953. The founder, Mr Kintaro Kato, was born in October 1914. He started the production of forged kitchen knives in 1928. The company has built up experience and knowledge of knife making over many years. President Hiroshi Kato received the certificate of traditional craftsman in February 2008.
About "Super Gold 2"
Super Gold 2, a registered trademark of Takefu Special Steel Co., Ltd., is a premium steel produced through powder metallurgy, enabling a high concentration of alloying elements. This exceptional steel boasts a remarkable combination of properties: superior corrosion resistance, exceptional hardness, exceptional toughness, and exceptional wear resistance. Despite its high Rockwell Hardness (HRC), it maintains excellent sharpenability while demonstrating outstanding edge retention. These remarkable qualities have made Super Gold 2 the preferred choice of many renowned Japanese chefs.
About Japanese Knives
Japanese knives are meticulously crafted, often by hand, which may result in slight variations and minor scratches. Most Japanese knives feature thin blades, designed for precision and ease of use. To ensure the longevity of your Japanese knife, avoid twisting the blade or striking it against hard surfaces. Cutting frozen foods or bones can damage the thin, sharp edge.
