{"title":"Yoshimi Kato","description":"\u003ch2\u003eYoshimi Kato Collection\u003c\/h2\u003e\n\u003cp\u003eExplore the exquisite craftsmanship of Yoshimi Kato (加藤 義実, aka. Yoshimi Katou), a renowned blacksmith from Echizen, Fukui Prefecture, and the third-generation head of Kato Uchihamono (カトウ打刃物), formerly known as Kintaro. Apprenticing under his father, Hiroshi Kato (加藤 弘), the second-generation blacksmith, Yoshimi Kato has honed his skills to master the art of heat-treating high-end steels such as SG2 and Aogami Super.\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato's hand-forged Damascus blades are not only mesmerizing but also demonstrate his exceptional skill in blade-making. His tsuchime (hammered) finish is not only aesthetically pleasing but also functional, reducing food sticking to the blade. Kato knives are renowned for their sharpness, durability, and beautiful design, making them a prime example of Echizen's fine craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIn our Yoshimi Kato Collection, each knife is a testament to the blend of traditional techniques and modern innovation. These knives are cherished by chefs and knife enthusiasts worldwide for their precise cutting performance, balanced feel, and stunning appearance. Whether you are a professional chef or a home cook, a Yoshimi Kato knife is a valuable addition to your culinary arsenal, offering a superior cutting experience and a piece of Japanese artistry.\u003c\/p\u003e\n\u003cp\u003eDiscover the pinnacle of Echizen knife-making in our Yoshimi Kato Collection, where each knife reflects a legacy of excellence and a commitment to quality that spans generations.\u003c\/p\u003e","products":[{"product_id":"yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-ebony","title":"Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm is a long, precise Japanese chef knife forged in Echizen, Fukui. It combines the reach and versatility of a 240mm gyuto with a flatter cutting profile and sharply defined K-tip, giving experienced cooks excellent control for push-cutting, long slicing strokes, and detailed tip work.\u003c\/p\u003e\n\u003cp\u003eAt the core is SG2, also known as R2, a powdered stainless steel valued for its fine grain, strong edge retention, and practical corrosion resistance. Yoshimi Kato’s thin geometry allows the steel to move cleanly through food while retaining enough blade length for larger vegetables, boneless proteins, and efficient professional prep.\u003c\/p\u003e\n\u003cp\u003eThe polished V-tsuchime finish uses directional hammer marks to create a crisp, feathered pattern across the blade face. An octagonal ebony wa handle with a contrasting white accent ring completes the knife with a restrained, premium presentation and secure pinch-grip balance.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e240mm K-tip gyuto profile:\u003c\/strong\u003e Provides long cutting strokes, a flatter working edge, and a precise tip for detailed work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG2 powdered stainless steel:\u003c\/strong\u003e Offers excellent edge retention, fine sharpness, and straightforward daily maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Designed for clean, low-resistance cutting through vegetables and boneless proteins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eV-tsuchime finish:\u003c\/strong\u003e Distinctive directional hammer marks add visual depth and texture to the polished blade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony wa handle:\u003c\/strong\u003e Dense octagonal ebony with a white accent ring gives the knife a stable, ambidextrous grip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis knife is best suited to professional chefs and experienced home cooks who enjoy longer blades, push-cutting, and tip-led precision. It is a versatile primary knife for vegetables, herbs, fruit, fish, and boneless meat. The hard, thin edge is not intended for bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yoshimi Kato\u003c\/h2\u003e\n\u003cp\u003eYoshimi Kato works in Takefu Knife Village in Echizen and represents the third generation of the Kato family workshop. His knives are known for refined heat treatment, thin cutting geometry, expressive surface finishes, and careful fit and finish across both carbon and stainless steels.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto \/ K-tip Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Polished V-tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 380mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 4.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 213g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with white accent ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade 240mm configuration. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eIs this a traditional single-bevel kiritsuke?\u003c\/h3\u003e\n\u003cp\u003eNo. This is a double-bevel K-tip gyuto. It combines the angled kiritsuke-style tip with the familiar sharpening and ambidextrous use of a gyuto.\u003c\/p\u003e\n\u003ch3\u003eIs SG2 stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.\u003c\/p\u003e\n\u003ch3\u003eWhat is a 240mm kiritsuke gyuto best used for?\u003c\/h3\u003e\n\u003cp\u003eThe longer edge is useful for large produce, portioning boneless proteins, and extended slicing strokes. Its K-tip also excels at scoring, trimming, and other precise work.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":50188859900161,"sku":"YK-SG2-VTSU-KGY240-EB","price":429.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-04-reverse-side.jpg?v=1786701776"},{"product_id":"yoshimi-kato-hyo-sg2-ko-bunka-130mm-ebony-white-truestone","title":"Yoshimi Kato Hyo SG2 Ko-Bunka 130mm – Ebony \u0026 White TruStone Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimi Kato Hyo SG2 Ko-Bunka 130mm is a compact, highly precise Japanese kitchen knife forged in Echizen, Fukui. It combines the useful blade height of a small bunka with the fine point and nimble handling of a petty knife, making it especially effective for garlic, shallots, herbs, fruit, trimming, and detailed board work.\u003c\/p\u003e\n\u003cp\u003eIts core is SG2, also known as R2, a powdered stainless steel valued for its fine grain, strong edge retention, and practical corrosion resistance. Yoshimi Kato’s thin geometry gives this short blade clean cutting performance and excellent control without making it feel delicate in the hand.\u003c\/p\u003e\n\u003cp\u003eThe Hyo finish uses scattered, angular hammer marks across the stainless cladding. “Hyo” evokes the spotted tiger, and the irregular pattern gives the blade a crisp texture that changes under the light. This example is fitted with an upgraded octagonal ebony wa handle and a distinctive white TruStone ring, creating a durable, balanced handle with a stone-like accent.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompact 130mm ko-bunka:\u003c\/strong\u003e Combines board clearance, a flat working edge, and a precise K-tip in a highly controllable size.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG2 powdered stainless steel:\u003c\/strong\u003e Provides excellent edge retention, fine sharpness, and low-maintenance corrosion resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Moves cleanly through smaller vegetables, fruit, herbs, and boneless proteins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHyo tsuchime finish:\u003c\/strong\u003e Angular, tiger-like hammer marks make the blade visually distinctive without overwhelming its clean profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium custom handle:\u003c\/strong\u003e Octagonal ebony with a genuine white TruStone ring adds density, stability, and a refined focal point.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis ko-bunka is ideal for cooks who want a compact knife that still works comfortably on a cutting board. It is an excellent companion to a larger gyuto and can also serve as a primary knife in a small kitchen. Its hard, thin edge is intended for controlled cutting—not bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yoshimi Kato\u003c\/h2\u003e\n\u003cp\u003eYoshimi Kato works in Takefu Knife Village in Echizen and represents the third generation of the Kato family workshop. His knives are known for refined heat treatment, thin cutting geometry, expressive surface finishes, and careful fit and finish across both carbon and stainless steels.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Ko-Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Hyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hyo tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e  130mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 255mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 35mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 95g with this ebony handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 64 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with white TruStone ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade configuration. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a ko-bunka used for?\u003c\/h3\u003e\n\u003cp\u003eA ko-bunka is a compact all-purpose knife suited to garlic, shallots, herbs, fruit, small vegetables, trimming, and detailed work. It offers more blade height and board clearance than most petty knives.\u003c\/p\u003e\n\u003ch3\u003eIs SG2 stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.\u003c\/p\u003e\n\u003ch3\u003eWhat is TruStone?\u003c\/h3\u003e\n\u003cp\u003eTruStone is a durable composite made to create a polished stone-like appearance while remaining stable enough for use in premium knife handles.\u003c\/p\u003e\n\u003ch3\u003eIs this knife suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. Its double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":50189006635265,"sku":"YK-HYO-SG2-KOB130-EBWT","price":349.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshimi-kato-hyo-sg2-ko-bunka-130mm-ebony-truestone-02-angled-profile.jpg?v=1786710259"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/yoshimi-kato-515885.jpg?v=1781198384","url":"https:\/\/tokushuknife.eu\/en-nl\/collections\/yoshimi-kato-1.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}