Yoshimi Kato Hammered Aogami Blue Super Santoku Knife Bolster

Blacksmith: Yoshimi Kato
Type: Santoku Knife (Double bevel edged)
Blade Material: AOGAMI (Blue Paper) Super Clad Stainless Steel
                           Core: AOGAMI Super
Blade Length: approx 175 mm
Blade Width: approx 46 mm
Thickness of Spine: approx max 1.8 mm
Overall Length: approx 305 mm 
Weight: approx 150 g (5.3 oz)
Handle: Red laminated Reinforced Wood
HRC: 64
Made in Japan

Add Sheath (Saya) for this knife

　Echizen Uchi Hamono, a prestigious designation bestowed by the Minister for Economy, Trade and Industry, boasts a 700-year-old tradition of Japanese knife-making in Echizen City. These meticulously forged knives are renowned for their exceptional chip resistance and remarkable edge retention, a testament to their remarkably homogeneous material structure evident under microscopic examination.

　Many mass-produced knives have a large secondary bevel, which is a resistance to sharpness. However, Kato knives do not have this, so you can experience the smooth sharpness. It has an edge as narrow as a thread, called "Itoba" in Japanese. "Ito" and "ba" mean "thread" and "edge" respectively. This enhances edge retention.

　This three-layer blade is a combination of hard carbon steel and soft stainless steel. It inherits the tradition of blade structure of the Japanese sword (Katana), renowned for its sharpness worldwide. This combines the advantage of the trenchant AOGAMI steel with the ease of care of stainless steel. The core edge is AOGAMI Super, offering excellent edge retention. Renowned Japanese blacksmiths claim that this steel is the sharpest available. The hammered design not only enhances the appearance of the blade, but also adds a sense of luxury and showcases the beauty of Japanese craftsmanship, while also enhancing food release. This is more than just a kitchen knife; it's a true work of art.

NIMAI-HIROGE (Spreading Two Sheets)

　NIMAI-HIROGE, a unique forging technique exclusive to Echizen City, exemplifies exceptional craftsmanship. This method involves simultaneously forging two blades together, maintaining a consistent high temperature. By preventing rapid cooling, blacksmiths can strike the blades repeatedly, ensuring optimal heat distribution and minimizing carbon loss. This technique, while seemingly simple, demands years of dedicated practice. Even skilled blacksmiths may require five years to master this intricate art.

KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory)

　This company was established on 1st April 1953. The founder, Mr Kintaro Kato, was born in October 1914. He started the production of forged kitchen knives in 1928. The company has built up experience and knowledge of knife making over many years. President Hiroshi Kato received the certificate of traditional craftsman in February 2008.

Note:

Aogami steel is not rust-resistant and will rust if not properly cared for. It's crucial to wash, wipe, and dry the blade completely after each use. If rust forms on the cutting edge, it can be removed with a sharpening stone. Rust on the blade's surface can be addressed with a stainless steel cleanser (for stainless steel blades) or a scouring pad (for carbon steel blades). Be aware that scouring pads may scratch the blade.

Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.