Blade Shape - Kiritsuke Gyuto
Essentialy what we have here is a gyuto (Japanese version of a western chef knife) with the tip of a kiritsuke knife (traditional single bevel japanese knife).
This K tip not only looks great but is super practical for finer jobs, like slicing garlic or removing fat from meat.
As it's a full size chef knife you could use this for most jobs in the kitchen, from dicing carrots to carving your sunday roast, its your all round companion in the kitchen.
Steel Type - Aogami Super
Aogami or Blue Super is some of the best steel on the market for sharpeness and edge retention, it's a little tougher to sharpen than standard blue paper steels and even more so than white paper steels but it's a small price to pay for such a wicked edge.
Care information
As we're working with carbon steel here we need to be mindful of it's reactivity, we can expect the blade to darken and patina with use, that's normal and to be treasured, it's like the knife developing it's own fingerprint.
What we don't to see is rust, rust will develop if the knife has been left with any moisture on the surface, to avoid it just make sure it's washed and dried throughly before you sit down to eat. If you do see any rust spots develop they can be removed easliy with a rust eraser.
A knife like this performs so well becuse it's to thin, but that does mean it's more susceptible to damage, so with this in mind no twisting or riving the knife if it gets stuck in food, no cutting toward bone or cutting frozen food and absolutley no dishwashers!
Yoshimi Kato
Kato Knife Maufacturing, based in the Takefu Knife Village in Echizen was established in 1928.
Now led by 3rd generation blacksmith Yoshimi Kato they produce some truly superb knives.
Free sharpen with every knife
We really want your new knife to stay at it's best, thats why we offer a free sharpen with every one purchased from us, just pop it in the post or come along to the shop and we'll take care of it.
