Aogami Super carbon steel clad with stainless steel, Nishiji finish
Rockwell Hardness ~64
Oval rosewood handle with pakka wood ferule.
In 1935 Hiroshi Kato san's father became independent from his Sensei. After finishing high school Kato san began his apprenticeship under his father. It's amazing that after over 50 years as a knife maker he's still inspired by thinking of people cooking with his knives. He always considers balance when hammer the steel, keeping in mind where a knife needs to be thin and where it needs to be strong. Hiroshi Kato recently retired and passed the reigns to his son.These knives are now made by Hiroshi's son, Yoshimi, who continues his father's tradition of craftsmanship in the Takefu Knife Village.
Yoshimi Kato also forges blades for the Masakage knife brand and the Kotetsu line of knives.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. German knives are renowned for their durability. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
