170mm Kato Aogami Super Wa Santoku

Hiroshi Kato was a co-founder of the Takefu Knife Village. His son Yoshimi apprenticed with him and other master smiths for over 20 years before taking over the family business.

Yoshimi Kato also forges blades for the Masakage knife brand.

Kato san visited District Cutlery in 2018 and performed a forging demonstration for our customers.

Location: Echizen, Japan

Line: N/A

Construction: San mai

Edge Steel: Aogami Super(HRC ~64)

Cladding: Stainless

Finish:Nashiji

Edge Grind: 50/50 (Double Bevel)

Handle: Oval rosewood handle with pakka wood ferrule.

Weight: ~ g

Blade Length: 180mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

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.