170mm Kato Aogami Super Wa Santoku
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: ~ 128g
Blade Length: 180mm
Overall Length: ~310mm
Thickness at Heel: ~3mm
Blade Height: ~46mm
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.