From renowned blacksmith Yoshimi Kato, his striking damascus knives are thin and light, extremely high performing and about as attractive as damascus steel can get.
- Yoshimi Kato Damascus Steel Knife
- 210mm Gyuto Knife
- VG10 Nickel Damascus (Stainless)
- Echizen, Japan
- Pakka Yo (Western) Handle
- Hand-Crafted in Japan
- 212mm Blade Edge Length / 338mm Overall Length / 1.7mm Blade Thickness / 47mm Blade Height / 153g
* Our Japanese knives are hand crafted (most with natural materials like timber), small variation to size and colour may occur.
* Kato & Kurosaki knives are very thin, although very high performing they require some care to prevent chipping.
Japanese Kitchen Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
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