Yoshimi Kato is the son in law of the legendary Hiroshi Kato, one of the founders of Takefu Knife Village, the original maker of some of the Masakage lines. Yoshimi apprenticed under Hiroshi in Kanehiro Hamono and is the one that continues the legend of his master. He is now forging his own lines but also the Masakage Yuki, Koishi and Kiri lines.
His AS series, made out of the king of steels Aogami Super (63-64 HRC), are some of the finest knives in the market. They feature a traditional Kurouchi pattern and a beautiful Wa oval rosewood handle. A well rounded spine and choil, makes working long hours easy and comfortable.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
|Brand / Blacksmith:||Yoshimi Kato|
|Series:||Aogami Super Kurouchi|
|Knife type:||Gyuto 210|
|Blade Length / Total length (mm):||212/355|
|Steel type:||Aogami Super (stainless clad)|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Ovall / Rosewood / Pakka wood|
|Spine Thickness at heel / tip (mm):||3/0,3|
|Blade height at heel (mm):||46,6|
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