Yuta Katayama Super Gold 2 Damascus Gyuto Chef Knife 210mm Ironwood Reimei

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katayama knives


Blacksmith: Yuta Katayama
Type: Custom Gyuto / Chef's Knife (Double bevel edged)
Blade Material: Super Gold 2 SUMINAGASHI(Damascus) Clad Stainless Steel
                           Core: Super Gold 2 (Powder Stainless High Speed Steel)
Blade Length: approx 210 mm (8.26")
Blade Width: approx 53mm
Thickness of Spine: approx max 2.1mm
Overall Length: approx 335 mm
Weight: approx 284g (10oz)
HRC: 62-63
Handle: Ironwood 

    The knives made in Echizen city are called "Echizen Uchi(Forging) Hamono(Cutlery)". 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. These knives are forged by blacksmiths, these knives are harder to be chipped and the sharpness continues longer. The organization of material changes homogeneously, it is observed by a microscope.

    Yuta Katayama has eight years of experience under Master Saji and became independent in April 2021. The finish of his knives are always delicately beautiful. He makes not only kitchen knives but also outdoor knives, which has been exhibited at the knife show in Seki City. His knives offer easiness of grip, the cool design and originality, so cool! To tell the truth, Most Japanese have never seen like this acid etching damascus blade and knives with iron wood handle.

    The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword "Katana", the blade is made with softer and harder steel to layers. The same wave pattern does not exist. Furthermore this surface of blade is uneven by acid etching, the blade also feel a sense of luxury and more art of Japan and helps to release food.

NIMAI-HIROGE(Spreading Two Sheets) 
    NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. Even a skillful blacksmith could not do this for 5 years.

 About "Super Gold 2" 

    Super Gold 2 is 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 Japanese Chefs also prefer this steel. 

Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)

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, there might be scratch.