| Blade Length |
170 mm |
| Total Length |
310 mm |
| Steel |
R2 (SG2)
|
| Handle |
Walnut |
| Ferrule |
Buffalo Horn
|
| Rockwell |
64 |
| Height Spine to heel |
46 mm |
| Width at Spine |
3 mm |
| Weight |
159 grams |
| Bevel |
Double |
Yoshimi Kato
Yoshimi Kato works out of the Takefu Knife village and took over the Family business from his father in-law in 2013. His Father in-law 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.
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The Knife
Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.
The Steel
R2 Is a fantastic stainless steel, it has excellent edge retention and can take super sharp edge. You might read that it can be difficult to sharpen, which can certainly be true in certain circumstances but we find these knives very easy to sharpen because of how thin they are behind the edge, this also gives them a very satisfying cutting feel. Really nice fit and finish on this knife as well, spine and choil are both nicely sanded and the handle install is very well executed.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
