165mm Kato AS Kurouchi Wa Bunka
165mm Kato AS Kurouchi Wa Bunka
Images show Hiroshi Kato's kanji stamp. Updated images coming soon!
Kato knives are now made by Hiroshi's son, Yoshimi, who continues his father's tradition of craftsmanship in the Takefu Knife Village. Yoshimi Kato visited District Cutlery in 2018 and performed a forging demonstration for our customers.
Location: Echizen, Japan
Line: AS
Construction: San mai hand-forged
Edge Steel: Aogami Super (Blue Super)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal Rosewood and pakka wood
Weight: ~152 grams
Blade Length: 180mm
Overall Length: ~317mm
Thickness at Heel: ~3.4mm
Blade Height: ~48.1mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.