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The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Yoshimi Kato recently took over his father’s business and like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He makes a number of different knives various brand names including Kanehiro and Masakage. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It’s a great looker, and a great performer!Brand: Kato Nashiji Suminagashi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Buffalo Horn
Weight: 6.4 oz (182 g)
Edge Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 3.2 mm
Blade Height: 51.8 mm
Yoshimi Kato recently took over his father’s business and like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He makes a number of different knives various brand names including Kanehiro and Masakage. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It’s a great looker, and a great performer!
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) My First Purchase Here ... I'm THRILLED!Posted By: John L Weiss
2 people found this review helpful
I purchased the Kato Nashiji Suminagashi Gyuto one year ago; mine is the 270mm version, so it is more than an inch longer than the 240mm pictured here. Having never spent this much money on a knife, I was a bit hesitant to click "Buy", but I did. Now, one year later, I can only say that the knife is FAR superior to what I expected in all ways - it was a GREAT purchase! The blade was razor sharp out of the box. I cannot comment on how hard/easy it is to sharpen, as I STILL HAVE NOT HAD TO SHARPEN IT!!! After a year, it still has it's edge! I can cleanly slice through a large beef tenderloin with a single gentle stroke. It works wonders on large pieces of meat and delicate fish alike. It is much lighter than I anticipated, so it is quite easy to use. We love to entertain and I'm an adventurous cook, so I use this a lot. Quite simply, this is great value for the price, and I'm a VERY happy customer.
2 people found this review helpful
I purchased the Kato Nashiji Suminagashi Gyuto one year ago; mine is the 270mm version, so it is more than an inch longer than the 240mm pictured here. Having never spent this much money on a knife, I was a bit hesitant to click "Buy", but I did. Now, one year later, I can only say that the knife is FAR superior to what I expected in all ways - it was a GREAT purchase! The blade was razor sharp out of the box. I cannot comment on how hard/easy it is to sharpen, as I STILL HAVE NOT HAD TO SHARPEN IT!!! After a year, it still has it's edge! I can cleanly slice through a large beef tenderloin with a single gentle stroke. It works wonders on large pieces of meat and delicate fish alike. It is much lighter than I anticipated, so it is quite easy to use. We love to entertain and I'm an adventurous cook, so I use this a lot. Quite simply, this is great value for the price, and I'm a VERY happy customer.
