270mm Kato SG2 Damascus Wa Sujihiki

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: SG2(HRC ~63)

Cladding: Stainless Damascus

Finish: Etched

Edge Grind: 50/50 (Double Bevel)

Handle: Rosewood with red pakka ferrule

Weight: ~ 168g

Blade Length: 270mm

Overall Length: ~415mm

Thickness at Heel: ~2.1mm

Blade Height: ~39.7mm

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.