Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife
Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife

Yoshimi Kato Limited Edition R2/SG2 210mm Damascus Gyuto Knife

Regular price £495.00 £425.00 Sale

Yoshimi Kato is the Son in Law of Hiroshi Kato, one of the greatest masters of this craft, the blacksmith behind Masakage knives 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 from super hard R2 stainless steel using Nickel to create the Damascus layering effect. R2 provides a stainless steel blade which holds a supremely sharp edge, with a Rockwell rating of 62-63HRC and requires very little maintenance, holding it's sharpness brilliantly well, but requiring more effort to sharpen

Specifications:

Knife Type: Kiritsuke Gyuto
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 47mm (1.9")
Blade Thickness: 1.8mm (0.071")
Ferrule Material: Stainless Steel
Handle Material: White Acrylic
Handle Length: 116mm (4.6")
Weight: 189g (6.7 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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