Yoshimi Kato | SKU: YK-ASDM-GY21

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Gyuto 210mm

Name: Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Gyuto 210mm
Brand: Yoshimi Kato
SKU: YK-ASDM-GY21
Price: 369.0 AUD
Availability: OutOfStock

$369.00

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Detailed Specifications

Line	Yoshimi Kato Aogami Super Kurouchi Damascus
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	166 g 5.86 oz
Edge Length	214 mm .8.43 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Octagonal Black Chacate
Region	Echizen
Best for	Pro chefs Enthusiasts

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This Aogami Super(Blue Super) Damascus line by Yoshimi Kato is quite a refined take on the classic Kurouchi form, while keeping the authentic features that defines the Kurouchi knife, it pushes other aspects of the knife to a higher level than average, leading to a very pleasing set of blades that are very usable while maintaining a very afforadable price.

If you are not familiar with Yoshimi Kato, he is currently the head of Kato Uchihamono (formerly Kintaro) in Takefu, located in the Fukui area. As the third generation bladesmith, he works closly with Kurosaki Yu, and their blades share some similar traits: thin behind edge, very clean grind and nimble in hand.

This too applies to this Kurouchi line. The subtle damascus on the bevel is polished very well and the blade geometry is cleanly defined. The spine/choil are well finished before heat treating so they won't create hot spots, there is no further polishing needed in those areas so the Kurouchi finish is kept throughout the top half of the blade, giving that classic dark look and rust resistance.

In many cases, the Kurouchi finish is considered as a way to reduce cost as there are no further labour going into finishing after the grinding of the bevel is done. This is true to this line but through some of the details we can know, the amount of attention goes into this line is totally on a different level. The performanc of the knives also demonstrate this: the food penetration is superb, and the thin edge glides effortlessly into potato, using the tip for slicing is also a breeze, maybe the only complaint I can have about this line is that the super clean grind of the bevel can create some stickness.

The steel that enables this wicked edge is nothing but the Aogami Super, also known as Blue super, being listed as a Hitachi Carbon steel, it went quite far in its composition to the point it start to deviate from a typical carbon steel. A very high level of Tungsten, along with other alloys have given the AS steel an incredible ability to harden and retain its edge, they are often seen being heat treated to 65HRC which is quite incredible. With this hardness the cutting edge can be grind very thin, and enable great food penetration.

The heat treating on this line seems to be very good, although I don't have a long term experience using this line, I can tell the edge on this line is quite a bit harder to sharpen than my personal AS knife and Hayabusa AS line, which might translate to a higher wear resistance. If maintaining a iron cladding carbon knife isn't a trouble and you like the Kurouchi look, this line is definately a great choice.

Pros	Cons
Excellent performance Thin behind the edge Excellent fit and finish	Prone to rust

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Yoshimi Kato

Kato Knife Manufacturing Inc., spearheaded by Yoshimi Kato, is a renowned entity in the Takefu Knife Village, known for its exquisite craftsmanship in knife-making. Yoshimi Kato, a skilled artisan, upholds the legacy of his father, Hiroshi Kato, continuing the tradition of producing high-quality Japanese knives. The company's focus on traditional techniques blended with modern innovations ensures their knives are both functional and beautiful, catering to the needs of culinary professionals and enthusiasts alike. For more detailed information, visit their official websites at Takefu Knife Village and Kato Knife Manufacturing.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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Construction: Sanami - Soft Iron Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.
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Finish: Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.
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Handle Specs
Profile: Octagonal WA
Material:
- Black Chacate
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.
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