Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
Cladding: Stainless Damascus (Suminagashi)
HRC: 61
Edge Grind: Even
Handle: Western Rosewood
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!
