Yoshimi Kato SG2 Minamo Santoku 165 mm - Custom Wa Handle

Yoshimi Kato SG2 Minamo Santoku 165 mm

The Yoshimi Kato SG2 Minamo Santoku combines a compact, versatile blade with a distinctive textured finish and a choice of custom wa handles. Its 165 mm edge suits everyday slicing, dicing and chopping, while the 47 mm blade height offers comfortable clearance for board work.

SG2 powdered stainless steel provides strong edge retention and practical corrosion resistance. The Minamo finish catches the light across the blade, complementing each handle's individual grain and colour.

Choose your handle

• Mono Ebony & Buffalo Horn: Dark ebony paired with a pale buffalo horn ferrule. This is the main knife shown in the first six photographs.
• Prisma Verde: A faceted custom wa handle with earthy brown tones and a slim green accent.
• Cypress & Buffalo Horn: Warm, figured cypress paired with a naturally varied buffalo horn ferrule.
• Amboyna & Buffalo Horn Contrast: Contrasting golden and reddish Amboyna grain paired with buffalo horn.
• Rosewood & Ebony: Rich rosewood paired with a dark ebony ferrule.
• Blade Only: An unhandled blade for a custom handle project. No handle is included; handle fitting is required before use.

Select a handle option to view its matching photographs. Natural wood grain and horn colouring are part of each handle's character.

Specifications

• Maker: Yoshimi Kato
• Series: Minamo
• Knife type: Santoku
• Core steel: SG2 powdered stainless steel
• Blade length: 165 mm
• Blade height at heel: 47 mm
• Spine thickness at heel: 1.6 mm
• Spine thickness at midpoint: 1.5 mm
• Spine thickness near the tip: 0.1 mm
• Overall length: 295 mm with the main Mono Ebony & Buffalo Horn handle
• Weight: 142 g with the main Mono Ebony & Buffalo Horn handle

Measurements are approximate. Overall length, weight and balance vary with the selected handle. The 295 mm overall length and 142 g weight do not apply to the blade-only option.

Care

Hand wash and dry promptly after use. Do not soak or place in a dishwasher. Use a suitable wooden or synthetic cutting board, and avoid bones, frozen foods, twisting and prying. Maintain the edge with appropriate whetstones.