170mm Kato SG2 Minamo Wa Santoku

Blade: Stainless-clad SG2 (Super Gold II) with hammer texture

Rockwell Hardness ~63

Handle: Rosewood with pakka ferrule

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: SG2

Construction: San mai

Edge Steel: SG2 (HRC ~62)

Cladding: Damascus

Finish: Etched

Edge Grind: 50/50 (Double Bevel)

Handle: Rosewood with red pakka ferrule

Weight: ~ 80g

Blade Length: 180mm

Overall Length: N/A

Thickness at Heel: ~1.9mm

Blade Height: ~46.1mm

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.