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Japan Handmade Yoshimi Kato R2/SG2 Tsuchime 180mm Bunka with Blue Turquoise Handle

Japan Handmade Yoshimi Kato R2/SG2 Tsuchime 180mm Bunka with Blue Turquoise Handle

$385.00 USD
$385.00 USD
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This knife is made by highly skilled blacksmith Yoshimi Kato in Echizen, using R2/SG2 steel powder for optimal performance, with a 63 HRC heat treatment. The blade has a tsuchime finish and a meticulously crafted grind, as is the standard for all Yoshimi Kato knives. The gorgeous blade is complemented by a western-style handle made of turquoise resin, embellished with mosaic pins.

Spec:

  • Origin (Made in): Echizen, Fukui Prefecture, Japan
  • Brand: Yoshimi Kato
  • Craftsman: Mr. Yoshimi Kato
  • Knife Type: Bunka
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): R2/SG2
    • Jigane (Cladding): Stainless Steel
    • Hardness: 63 HRC
    • Hand-forged, hand-ground, hand-sharpened
  • Blade Finishes: Tsuchime (Hammered)
  • Blade Length: 180mm (7.1")
  • Blade Height (at heel): 50mm
  • Spine Thickness
    • Above heel: 1.9mm
    • Middle: 1.9mm
  • Handle
    • Shape: Western-shaped
    • Material: Turquoise Resin (Acid Green)
    • Bolster: Stainless Steel
    • Length: 116mm
  • Overall Length: 310mm
  • Weight: 220g (7.76oz)
  • Handle Chiseled Mark: In Japanese Kanji "Yoshimi Echizen" (義実 越前)

Yoshimi Kato, also known as Yoshimi Katou, is a highly esteemed blacksmith from Echizen, Fukui Prefecture. He is the third generation of the renowned Kato family and currently leads Kato Uchihamono, previously known as Kintaro. Mr. Kato has trained under his father, the second generation blacksmith Hiroshi Kato, for numerous years before taking over the family business. With expertise in heat-treating premium steels like SG2 and Aogami Super, Mr. Kato's hand-forged Damascus blades are mesmerizing, while his tsuchime finish adds an aesthetically pleasing touch. Kato knives have a stellar reputation for showcasing exquisite Echizen craftsmanship.

Care:

 

Properly maintain the knife by washing and drying it with a soft sponge, and safely storing it after use. Avoid damaging the knife by cutting into bones, frozen foods, or hard fruit pits.

Recommended Cutting Surface:

We suggest using wood, rubberized boards, high-end composites, and quality plastics (such as polyethene) as cutting surfaces to protect and prolong the knife's edge. It is important to AVOID using glass, metal, countertops, or other rigid surfaces that can damage the knife.

Sharpening:

For best results, we recommend sharpening all high-quality Japanese knives on whetstones. This method is the most effective in preserving the knife's edge.

 

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