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Yoshimi Kato Kintaro  |  SKU: KT-SUMIN-GY210

Yoshimi Kato SG2 Suminagashi Gyuto 210mm

$439.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Yoshimi Kato Kintaro SG2 Suminagashi
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 135 g        4.76 oz
Edge Length 215 mm   .8.46 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 1.6 mm     0.06 inch
Width @ Mid 1.6 mm     0.06 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Octagonal Teak Black Ferrule
Region Echizen
Best for
  • Enthusiasts
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Yoshimi Kato Suminagashi SG2 is a line up that have became a signature of Kato san and the Kintaro brand. It bears unique Damascus pattern that swirls and flows like liquid while have a top notch sharpening that gives it solid performance. A combination of function and beauty lead to a high end blade that characterize the knife making in the TAKEFU Knife Village: top notch material, top notch sharpening and top notch fit and finish.

    One thing that will immediately stand out about these blades are the thickness, or rather thinness. These blades have a rather extreme spine thickness running from the tip all the way back to the tang, measured at 1.9mm at the thickest part. This easily put these knives into the laser category, and they do fly through corms and tubers without breaking a sweat. Thanks to the masterful grinding the subtle convex shape of the bevel can prevents food sticking while allows the Damascus pattern to flow from the spine to the edge.

    The Suminagashi(墨流し, flowing ink)pattern Damascus is the highlight of the knife, it is mazing that the craftsmen can control and manipulate the shape and distribution of that metal that it flows like liquid. Layers of steel look sometimes like herringbones and sometimes like waves, which is quite unique for knives of this quality and performance. On top of that, a layer of etching is applied to further enhance the contrast between different steels, making them more pronounced.

    The SG2 Suminagashi truly is an allrounder, it got excellent steel that maintain edge for an extensive amount of time, the geometry built into the blade allow this sharp edge to flow through pretty much anything you would cut, on top of that, a meticulously designed patter is carefully integrated into the blade, completing the knife with some unique aesthetic that surpass pure function and performance.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Great artistic
    		•
  • High budget
  • Etched damascus can be hard to maintain
    		•

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

    Yoshimi Kato

    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, a skilled artisan, upholds the legacy of his father, Hiroshi Kato, continuing the tradition of producing high-quality Japanese knives. The company's focus on traditional techniques blended with modern innovations ensures their knives are both functional and beautiful, catering to the needs of culinary professionals and enthusiasts alike. For more detailed information, visit their official websites at Takefu Knife Village and Kato Knife Manufacturing.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: SG2 / R2

      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.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus 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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more

    Yoshimi Kato Kintaro

    Yoshimi Kato SG2 Suminagashi Gyuto 210mm

    $439.95

    The Suminagashi line by Master Shiro Kamo from Echizen, Japan. This line is super thin behind the edge means excellent cutting performance, combined with the Takefu SG2 powdered alloy core steel and cladd with a beautiful hand forged soft Damascus stainless steel, it is a hell of a great looking performer.

     

    Measurements 

    210 mm 240 mm
    Weight 135 g 170 g
    Total Length 363 mm 398 mm
    Tip to Heel Length 215 mm 245 mm
    Blade Height at Heel 46.5 mm 52 mm
    Width of Spine Above Heel 1.6 mm 1.9 mm
    Width of Spine at Middle of Blade  1.6 mm 1.9 mm
    Width of Spine at about 1 cm from tip 0.9 mm 1.0 mm

     

    Steel type: SG2 core in stainless clad

    Hardness (HRC): 62-64

    Handle Design: K&S Teak wood handle. Optional handles available. 

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