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Kato Aogami Super Stainless Clad Japanese Knife
Kato Aogami Super Stainless Clad Japanese Knife
Kato Aogami Super Stainless Clad Japanese Knife
Kato Aogami Super Stainless Clad Japanese Knife
Kato Aogami Super Stainless Clad Japanese Knife
$380

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Yoshimi Kato Kurouchi | 240 Gyuto Knife (Aogami / Stainless)

From renowned blacksmith Yoshimi Kato, his kurouchi series represent outstanding value for such a very high performing knife. With an Aogami Super (high carbon) core and stainless clad, they are easy to maintain whilst achieving the highest levels of sharpness.

 

These are not quite as thin as other Kato's, still very thin behind the edge but a little more weight than most Echizen knives.  

  • Yoshimi Kato Japanese Knife
  • 240mm Gyuto Knife
  • Aogami Super (High Carbon) Core
  • Stainless Clad
  • Kurouchi Finish
  • Echizen, Japan
  • Sakura (Cherry Blossom) Japanese Timber Handle
  • Hand-Crafted in Japan
  • 243mm Blade Edge Length / 397mm Overall Length / 3.1mm Blade Thickness / 52mm Blade Height / 186g
  

* 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.

* This knife has a small part of exposed high carbon steel (the edge), this will patina (change colour) in use and requires some car to prevent rust.

  
Japanese Kitchen Knives & Whetstones Australia 

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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