KATO VG10 Hammered Damascus Santoku Kitchen Knife 170mm Ebony Handle
Blacksmith: KATO (カトウ打刃物製作所）
Brand Name: KINTARO（金太郎）
Type: Santoku Knife (Double bevel edged)
Blade Material: VG10 Clad Hammered Damascus Stainless Steel
Core: VG10 (Cobalt Alloy)
Blade Length: approx 170 mm (6.7")
Blade Width: approx 45mm
Thickness of Spine: approx max 3.4 mm
Overall Length: approx 310 mm (12.2")
Weight: approx 152g (5.3oz)
Handle: Ebony Octagonal
The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry.
KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory)
This company was founded on April 1, 1953. Founder Mr, Kintaro Kato was born on October 1914. He engaged in forging kitchen knife production in 1928. The company has built up the experience and knowledge of knife making for many years. The president Hiroshi Kato received the certification of the traditional craftsmen on February 2008.
The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like the skill of Japanese sword "Katana", the blade is made with low and high carbon stainless steel to layers. The same wave pattern does not exist. Kanehiro makes beautiful damascus pattern by hitting with belt hammer, black finish is also attractive. This knife is more than just a kitchen knife, is a work of art.
VG-10 is high-carbon stainless steel containing cobalt, hard. The material is excellent sharpness and has wear resistance. So it spreads between the professional. It is developed and made by Takefu Special Steel Co.,Ltd which is Japanese company. If the entire blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening.
This edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. The edge form helps release foods and cut smoothly.
Note: Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. Japanese knives are made by craftsmen and machines, there might be scratch.
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