Blacksmith: Kato Yoshimi
Type: Chef Knife / Gyuto (Double bevel edged)
Blade Material: Super Gold 2 (High Speed Stainless Steel) Clad Stainless Steel
Blade Length: approx 210 mm (8.26")
Blade Width: approx 47 mm (1.85")
Thickness of Spine: approx max 3 mm
Overall Length: approx 358 mm (14.09")
Weight: approx 142 g (5 oz)
Handle: Water Buffalo Octagonal Walnut
HRC: 62-64
If you need a Saya Sheath, click the following and purchase.
The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry.
KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory)
This company was founded on April 1, 1953. Founder Mr, Kintaro Kato was born on October 1914. He engaged in forging kitchen knife production in 1928. The company has built up the experience and knowledge of knife making for many years. The president Hiroshi Kato received the certification of the traditional craftsmen on February 2008.
About "Super Gold 2"
Super Gold 2 is Powder Steel, registered trademark of Takefu Special Steel Co Ltd. A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous Chefs also loves this steel.
About Japanese Knives
Japanese knives are made by craftsmen and machines, there might be scratch. Most Japanese knives are thin blade. Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.
