Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm – Ebony Handle

Overview

The 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.

At 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.

The 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.

Why Choose This Knife?

• 240mm K-tip gyuto profile: Provides long cutting strokes, a flatter working edge, and a precise tip for detailed work.
• SG2 powdered stainless steel: Offers excellent edge retention, fine sharpness, and straightforward daily maintenance.
• Thin Echizen geometry: Designed for clean, low-resistance cutting through vegetables and boneless proteins.
• V-tsuchime finish: Distinctive directional hammer marks add visual depth and texture to the polished blade.
• Ebony wa handle: Dense octagonal ebony with a white accent ring gives the knife a stable, ambidextrous grip.

Who Is It For?

This 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.

About Yoshimi Kato

Yoshimi 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.

Specifications

• Knife Type: Kiritsuke Gyuto / K-tip Gyuto
• Blacksmith: Yoshimi Kato
• Region: Echizen, Fukui, Japan
• Core Steel: SG2 / R2 powdered stainless steel
• Cladding: Stainless steel
• Construction: San-mai
• Finish: Polished V-tsuchime
• Edge Length: 240mm
• Overall Length: 380mm
• Blade Height at Heel: 50mm
• Spine Thickness at Heel: 4.5mm
• Weight: 213g
• Hardness: 63 HRC
• Bevel: Double bevel
• Handle: Octagonal ebony wa handle with white accent ring
• Hand Orientation: Ambidextrous

Measurements are representative averages for this handmade 240mm configuration. Individual knives may vary slightly.

Care

Hand 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.

Common Questions

Is this a traditional single-bevel kiritsuke?

No. 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.

Is SG2 stainless?

Yes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.

What is a 240mm kiritsuke gyuto best used for?

The 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.

Is it suitable for left-handed cooks?

Yes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.