Yoshimi Kato is the Son of Hiroshi Kato, one of the greatest masters of this craft, the master blacksmith and teacher to many, including Yoshimi Kato and none other than Yu Kurosaki. Yoshimi Kato takes over from Hiroshi Kato (who has retired) at Masakage, and makes his own knives too.
Made with the upmost traditions, painstaking methods and keenness for quality, Kato knives are absolutely stunning and a perfect gift for any chef or keen cook.
This range of knives is made using a Blue Super carbon steel core, with a Rockwell rating of 63/64 HRC, offering the some of the best retention of sharpness out there.
Specifications:
Knife Type: Nakiri
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Double edged blade
Blade Length: 170mm (6.7")
Blade Height: 50mm (2")
Blade Thickness: 3mm (0.1")
Ferrule Material: Pakka wood
Handle Material: Red Honduras
Handle Length: 127mm (5")
Weight: 160g (5.6 ounces)
IMPORTANT NOTE:
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
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