gyuto, chef’s knife, with a 242 mm blade.

The knives in this series are forged from SG2 stainless powdered steel, a fine-grained steel that takes a very sharp edge and handles very low bevel angles. Knives of this style are often described as a “laser,” with cutting performance that impresses, especially when slicing denser ingredients such as carrots and potatoes. The blade sides are adorned with a unique hammered pattern that is then polished to a mirror finish for both beauty and optimal food release.

The knives are forged by Yoshimi Kato, a highly respected knifemaker with a strong international reputation. He represents the third generation of the well-known Kato blacksmithing family and works in Takefu/Echizen, the heart of Japanese knife craftsmanship. Here he shares a forge with masters such as Shiro Kamo and Hideo Kitaoka in the famous Takefu Knife Village. Yoshimi’s uncle, Hiroshi Kato, was one of the founders of this blacksmithing village, which today serves as a creative meeting place for some of Japan’s most skilled smiths.

Yoshimi Kato primarily works with double-beveled blades and consistently adheres to his own distinctive forging technique—a method he has refined over many years. The result is knives with exceptional balance, sharpness, and character, produced by a craftsman who is as pleasant as he is skilled.

Weight: 193 g
Thickness at heel: 1.8 mm
Thickness at mid-spine: 1.8 mm
Blade height at heel: 51 mm
Edge length: 242 mm
Steel: SG2 powdered steel, stainless, hardness 62–63 HRC
Finish: High-gloss hammered finish
Handle: Octagonal ebony handle

Note: Measurements and weight may vary slightly since the knife is hand-forged.