Yoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mmYoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
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Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm

£437.00
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Yoshimi Kato SG2 Nickel Damascus Gyuto 240mm
£437.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SG2 Core, Stainless Damascus Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
SG2 Core, Stainless Damascus Clad
Handle Material
Octagonal Rosewood w/Red Pakkawood Ferrule
Bevel
Double Bevel
Edge Length
243mm
Overall Length
396mm
Spine Thickness Heel/Mid
2.3mm/2.3mm
Blade Height @ Heel
50mm
gWeight
175g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Echizen·Blacksmith

Yoshimi Kato

Echizen, Fukui
Yoshimi Kato

The 3rd generation of the Yoshimi Kato forging line, working continuously from Echizen since 1948.

Coordinates
35.9°N · 136.2°E
Signature
Takefu Knife Village blacksmith
Steels
Aogami Super
Working out of Takefu Knife Village in Echizen, Japan, Yoshimi Kato is one of the region’s most respected blacksmiths. After taking over his father’s workshop in 2017, Kato-san has continued to forge knives that deliver exceptional performance, refinement, and value, earning him a loyal following among chefs and collectors around the world.

Under his personal brand Kintaro, he hand-forges blades featuring some of the most striking Damascus patterns we’ve seen, with crisp lines and elegant finishes. His knives are lightweight, thin behind the edge, and a pleasure to sharpen and maintain, a combination that makes them equally suited to professional kitchens and passionate home cooks.

Yoshimi Kato’s work reflects the best of Echizen craftsmanship: thoughtful design, reliable performance, and beauty in every detail.
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