165mm Kato AS Kurouchi Wa Bunka

Kato knives are now made by Hiroshi's son, Yoshimi, who continues his father's tradition of craftsmanship in the Takefu Knife Village. Yoshimi Kato visited District Cutlery in 2018 and performed a forging demonstration for our customers.

Location: Echizen, Japan

Line: AS

Construction: San mai hand-forged

Edge Steel: Aogami Super (Blue Super)

Cladding: Stainless Steel

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal Rosewood and pakka wood

Weight: ~152 grams

Blade Length: 180mm

Overall Length: ~317mm

Thickness at Heel: ~3.4mm

Blade Height: ~48.1mm

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.