Yoshimi Kato Kintaro | SKU: KT-HS2-STK180

Yoshimi Kato Hyo SG2 Santoku 170mm

Name: Yoshimi Kato Hyo SG2 Santoku 170mm
Brand: Yoshimi Kato Kintaro
SKU: KT-HS2-STK180
Price: 449.95 AUD
Availability: InStock

$449.95

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	Yoshimi Kato Hyo SG2
	Santoku
	Double Bevel
Weight	141 g \| 5.0 oz
Edge Length	170 mm \| 6 11/16″
Heel Height	47 mm \| 1 27/32″
Width @ Heel	1.8 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	0.7 mm \| 1/32″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Octagonal Birch Burl with Spacer
Region	Echizen
Best for	Pro chefs Enthusiasts

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Hyō (彪, Spotted Tiger) is not just a name for decoration,he Tsuchime pattern on this line takes the form of sharp, angular arrow-like marks rather than the rounded dimples you'd commonly find on hammered finishes — it's a deliberate visual choice that matches the character of its namesake. This kind of expressive, signature patterning has become something of a statement among certain Echizen makers — Yu Kurosaki, Makoto Kurosaki and Yoshimi Kato among them — where the Tsuchime design is as much a part of the knife's identity as the steel or the grind. The Hyo line follows in this tradition, distinguishable from Kato's previous Minamo SG2 line by this pattern alone, the two being otherwise near-identical in construction and performance.

That construction is built around SG2 powder stainless steel, one of the most capable cutlery steels available — excellent edge retention, full stainlessness, and a hardness that supports extremely thin edges without sacrificing stability. In Kato's hands this translates into one of the thinnest blades you'll find among Echizen makers, which is already a region known for pushing blade thickness to its limits. The knife is noticeably lightweight as a result, and that low mass makes it feel almost effortless when working through dense produce like daikon or sweet potato.

The grind is concave, which brings the bevel down to a very low thickness at the edge — even lower than a flat grind of equivalent spine thickness would achieve. Food release here is handled by the Shinogi line, where the geometrical transition between the primary bevel and the flat zone encourages slices to peel away as they reach that point. It's worth knowing that this food release activates when the ingredient is tall enough for the slice to reach the Shinogi line — on shorter cuts the bevel stays in contact with the food for longer, and some sticking can occur. For the kind of long, deliberate prep work this knife is built for though, it performs cleanly and with minimal resistance.

The price sits on the higher end of what Kato's lineup commands, justified by the SG2 material, the hand sharpening process, and the level of finish that Echizen production at this tier delivers. For professional chefs and enthusiasts who want a laser-focused cutting tool with a personality, the Hyo line is a compelling option.

Pros	Cons
Excellent performance Thin behind the edge Great for professionals	High budget

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Yoshimi Kato

Yoshimi Kato — The Master of Damascus in Takefu

Kato Knife Manufacturing Inc., spearheaded by Yoshimi Kato, is a renowned entity in the Takefu Knife Village, known for its exquisite craftsmanship in knife-making. Yoshimi Kato, originally a construction project manager, married into the Kato family and apprenticed under his father-in-law Hiroshi Kato — one of the co-founders of Takefu Knife Village. Despite his unconventional start, Yoshimi took over the smithy after just five years and earned his traditional craftsman certification (伝統工芸士) in 2008. The company's focus on hand-forged Damascus and masterful heat treatment of high-end steels has made Kato one of the most sought-after makers in Echizen.

Kato Knife Manufacturing — or カトウ打刃物製作所 — has its roots in the postwar era of Echizen blade-making. The workshop traces back to 1948, when the Kato family first established themselves in what would eventually become the Takefu Knife Village cooperative. Hiroshi Kato (加藤弘), the second-generation master, spent over fifty years at the anvil and was instrumental in co-founding the Takefu Knife Village itself — the cooperative that would bring together some of Echizen's finest blacksmiths under one roof.

Yoshimi Kato's path to the forge is one of the more unusual ones in the industry. Before picking up a hammer, he worked as a project manager in construction. It was only after marrying into the Kato family that he began his apprenticeship under Hiroshi. What makes his story remarkable is the speed — Yoshimi took over the smithy after just five years, a timeline that typically takes fifteen or more. He trained alongside Yu Kurosaki and other masters at Takefu Knife Village, absorbing decades of collective knowledge at an extraordinary pace. In 2008, he earned his certification as a traditional craftsman (伝統工芸士), and in 2018 he formally took over the business.

Today, Kato is best known internationally as the “Master of Damascus.” His multi-layer Damascus patterns are among the most striking in the industry, but what sets him apart is the consistency of his heat treatment across a wide range of steels — from SG2 and VG10 to Aogami Super and Ginsan. Every step of production happens in-house, giving him complete control over the final product. The Kintaro and Kanehiro lines, both produced under the Kato workshop, have built a devoted following among enthusiasts who value the combination of visual artistry and genuine cutting performance.

“Echizen's master of Damascus — three generations of forging excellence from Takefu Knife Village.”

Est. 1948 | 昭和23年

Known for Hand-forged Damascus, masterful heat treatment of SG2 and Aogami Super

Website kato-knife-mfg.jp Read more about Yoshimi Kato

Profile

Santoku

The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

1.25%

14.0%

1.8%

2.3%

0.4%

0.5%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–64 HRC

555759616365+

Steel

SG2 / R2

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

Handle Specs

Profile Octagonal WA
Material
- Birch Burl Stabilized

The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

Yoshimi Kato Hyo SG2 Santoku 170mm