Yoshimi Kato Super Gold 2 SG2 V-shape Black Damascus Gyuto Chef Knife 210mm Water Buffalo Walnut

Blacksmith: KATO / Yoshimi Kato
Brand Name: Yoshimi 
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 210 mm (8.2")
Blade Width: approx 47 mm (1.8")
Thickness of Spine: approx max 1.8 mm
Overall Length: approx 358 mm (14")
Weight: approx 120 g (4.2 oz)
Handle: Water Buffalo Walnut
HRC: 62-64

If you need a Saya Sheath, click the following and purchase.

Sheath(Saya) of for this knife

  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 Japanese sword "Katana", the blade is made with low and high carbon stainless steel to layers. The same wave pattern does not exist. Kato 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.

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.

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.