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KATO SG2 Hammered Gyuto Chef's Knife 180mm Red Handle

KATO

  • $201.00


Blacksmith: KATO
Type: Gyuto / Chef's Knife (Double bevel edged)
Blade Material: Super Gold 2 (High Speed Stainless Steel) Clad Stainless Steel
Core: Super Gold 2
Blade Length: approx 180 mm (7.08")
Blade Width:  approx 43 mm
Thickness of Spine: approx max 2 mm
Overall Length: approx 307 mm (12")
Weight approx 155 g (5.46 oz)
Handle: 
Reinforced Laminated Wood
HRC: 62-64
Made in Japan

  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.

About "Super Gold 2" 
  Super Gold 2 is Powder Steel, registered trademark of Takefu Special Steel Co Ltd.  A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous  Chefs also loves this steel.

  This edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. The edge form helps release foods and cut smoothly.  The hammered(Tsuchime) blade helps to release food.

About Japanese Knives
Japanese knives are made by craftsmen and machines, there might be scratch. Most Japanese knives are thin blade.  Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.


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