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Yoshimi Kato SG2 Damascus Gyuto 210mm - Burmese Rosewood

$831.00 NZD

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 350mm
Weight: 185g
Blade Height @ Heel: 49mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2mm
Spine Thickness @ Mid: 2mm
Blade Material: SG2 Core, Stainless Damascus Clad
Handle Material: Western Burmese Rosewood, Mosaic Pins
HRC: ~63

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Yoshimi Kato

Yoshimi Kato is one of the most well known Blacksmiths in the Echizen Fukui region. He works with other well known blacksmiths in the Takefu knife village and took over his father's company in 2017.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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