Gyuto Japanese kitchen knife Yoshimi Kato SG2 D-1605 21cm
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Gyuto chef knife handmade by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. The Gyuto is the Japanese version of the classic Western Chef's knife. Japanese chef knives have a reputation for their lightweight and thin blade that maintains a long edge retention. Blade is made of SG2 steel, Nashiji finished. Blade length 210 mm. Handle - rosewood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
- Reference
- D-1605
- Brand
- Yoshimi Kato
- Country
- Japan
- Steel
- SG2
- Handle
- Palisander wood
- Blade Length, mm
- 210
- Hardness
- 60-62 HRC
- Total length, mm
- 330
Yoshimi Kato works with both classic carbon steel and modern powder steels, including VG-10, R2 (SG2), Aogami Super and others. Many of his knives are created using sanmai technology, where a harder cutting part is enclosed in softer linings - most often made of Damascus. Yoshimi Kato mainly makes knives with double-bevel: santoku, nakiri, Japanese chef's knives gyuto. Master Kato installs both Japanese wa- and western handles on his knives. All Yoshimi Kato knives are supplied in branded boxes.