Gyuto 210 mm, YOSHIMI KATO Hyo SG2 Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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Description
A 210 mm chef's knife from Yoshimi Kato, made with SG2 powder steel and hand-forged with a characteristic tsuchime (hammered) finish. Known for its sharpness, durability and design.
Yoshimi Kato · Takefu, Fukui
Yoshimi Kato forges at Takefu Knife Village, where in 2017 he took over the forge from his father-in-law Hiroshi Kato, one of the founders of the knife village.
All knives from Yoshimi KatoSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Takefu, Fukui
- Steel
- R2/SG2, powder steel (hsps)
- Blade length
- 210 mm
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- KATO-SG2-HYO-210G
- Weight
- 166 g
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: R2/SG2
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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