Kato-san Kurouchi Gyuto 180 mm

Yoshimi Kato-san works out of the Takefu Knife village and took over the Family business from his father in 2013. His Father Hiroshi Kato-san started the shop in the late 1960's and was inaugurated as the 4th Chairman of the Takefu Knife village in 1994. Making incredible knives runs in the family obviously and we're very excited to have these incredibly sharp knives in our shop. 

Kato-san achieves beautiful edge geometry on these blades, they are a nice thickness at the spine, not too thick, but not too thin that they dig into your finger. They have pretty high bevels for a knife of this size and are nice a thin behind the edge which contributes to a very satisfying cutting feel. Aogami super is our favourite steel here at the shop because it has fantastic edge retention, isn't super reactive (for a carbon steel) and is easy to sharpen. We also find Kato-sans Kurouchi finish to be quite resilient though we still recommend you don't use anything abrasive to clean it. 

They Gyuto is the Japanese equivalent to the western style chefs knife. It is the most versatile knife shape available and is great for all tasks including but not limited to slicing proteins, chopping vegetables and fruits and completing butchery tasks. It is a must have for any professional cook/chef and we highly recommend them to home cooks as well. 

Knife Care (Stainless Clad)

• This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
• Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
• Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.