Yoshimi Kato Aogami Super Migaki Western Gyuto 21 cm

This beautiful knife was hand-forged by Yoshimi Kato, son-in-law of Hiroshi Kato. He was an apprentice to Kanehiro and Hiroshi-San, so he learned forging from the best. In addition to the knives he makes for Masakage, he also has his own series.

This knife is made of razor sharp carbon Aogami Super steel (with 2 layers of stainless steel sanmai) with a hardness of 63 HRC Rockwell. The handle is made of red/black pakkawood

• Hand forged Aogami Super steel
• Protected with 2 layers of stainless steel
  
• 63 HRC Rockwell

Gyuto

This Gyuto is the Japanese version of a traditional Western chef's knife. Characterized by a long, wide blade, it's suitable for all cutting tasks, including in tight spaces. Compatible with various cutting techniques, it's ideal for red meat, fish, poultry, fruits, and vegetables. An essential in any knife collection.

Aogami Super Carbon Steel

This knife is made from Japanese Aogami Super steel (63 Hrc), a carbon steel that's easy to sharpen and maintain. It must be thoroughly dried after each use to ensure longevity. When well-maintained, it cuts finer than any stainless steel knife. You may notice a patina forming on the core steel, leading to discoloration, which, fortunately, protects against rust.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. 2 layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Migaki

Characterized by simplicity, this knife features a polished blade, providing a sleek, clean look requiring no extra maintenance.

Western Yo Handle

"Yo" is the Japanese term for a traditional Western handle. Western handles, characterized by a flatter, denser design, offer a familiar feel to those accustomed to cutting with European or American knives. Yo handles are typically heavier than knives with Wa handles.