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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.

Est. 1948

Knives by Yoshimi Kato

Yoshimi Kato Aogami Super Kurouchi Damascus

Yoshimi Kato Aogami Super Kurouchi Damascus

This Aogami Super(Blue Super) Damascus line by Yoshimi Kato is quite a refined take on the classic Kurouchi form, while keeping the authentic features that d... Read more

This Aogami Super(Blue Super) Damascus line by Yoshimi Kato is quite a refined take on the classic Kurouchi form, while keeping the authentic features that defines the Kurouchi knife, it pushes other aspects of the knife to a higher level than average, leading to a very pleasing set of blades that are very usable while maintaining a very afforadable price.If you are not familiar with Yoshimi Kato, he is currently the head of Kato Uchihamono (formerly Kintaro) in Takefu, located in the Fukui area. As the third generation bladesmith, he works closly with Kurosaki Yu, and their blades share some similar traits: thin behind edge, very clean grind and nimble in hand. This too applies to this Kurouchi line. The subtle damascus on the bevel is polished very well and the blade geometry is cleanly defined. The spine/choil are well finished before heat treating so they won't create hot spots, there is no further polishing needed in those areas so the Kurouchi finish is kept throughout the top half of the blade, giving that classic dark look and rust resistance.In many cases, the Kurouchi finish is considered as a way to reduce cost as there are no further labour going into finishing after the grinding of the bevel is done. This is true to this line but through some of the details we can know, the amount of attention goes into this line is totally on a different level. The performanc of the knives also demonstrate this: the food penetration is superb, and the thin edge glides effortlessly into potato, using the tip for slicing is also a breeze, maybe the only complaint I can have about this line is that the super clean grind of the bevel can create some stickness.The steel that enables this wicked edge is nothing but the Aogami Super, also known as Blue super, being listed as a Hitachi Carbon steel, it went quite far in its composition to the point it start to deviate from a typical carbon steel. A very high level of Tungsten, along with other alloys have given the AS steel an incredible ability to harden and retain its edge, they are often seen being heat treated to 65HRC which is quite incredible. With this hardness the cutting edge can be grind very thin, and enable great food penetration. The heat treating on this line seems to be very good, although I don't have a long term experience using this line, I can tell the edge on this line is quite a bit harder to sharpen than my personal AS knife and Hayabusa AS line, which might translate to a higher wear resistance. If maintaining a iron cladding carbon knife isn't a trouble and you like the Kurouchi look, this line is definately a great choice. Read less

Pros

Excellent performance
Thin behind the edge
Excellent fit and finish

Cons

Prone to rust

Sanami - Soft Iron Damascus Clad Kurouchi

Yoshimi Kato Ginsan Tsuchime

Yoshimi Kato Ginsan Tsuchime

This Ginsan Tsuchime is an all rounder line that is packed with Yoshimi Kato’s personal characteristics, you can find his signature forging and sharpening, w... Read more

This Ginsan Tsuchime is an all rounder line that is packed with Yoshimi Kato’s personal characteristics, you can find his signature forging and sharpening, which leads to a thin blade with distal taper and incredibly smooth cutting bevel geometry. The elongated profile allows a lengthy, flat edge that is ideal for slicing. The polished Tsuchime look is reminiscent of the Yugumo line, one of the first series created by Kato san that can date back to the days when he just became independent along with Yu Kurosaki.Thin blades have always been a characteristic of the Echizen makers, it is achieved by their unique forging technique where two billets are forged together. It allows blacksmiths to retain the heat better in each billet while extending them out further, which reduces the risk of the thin billet cracking under the hammer. One benefit you would get from the hand forged knives is the tapered spine, as blacksmiths can strike selectively on the billet to keep the tang of the knife thicker. This would give some weight to the tang and stiffen it, as the result, these hand forged blades are much more resistant to flexing and feels more solid in the hand compare manufactured blades with same blade thickness,,These knives are paired with a concave grind that brings the bevel down to an extremely thin edge. Having a pretty thin body to begin with, these knives are some of the best tools you can access to cut through dense roots and large fruits. You could still see some grinding mark left on the bevel but is intentionally left for a rougher surface, which stops the moisture in the food creating a sealed vacuum over the concave bevel and reduces sticking. One small downside may be the Ginsan steel used by this line, as it is a steel designed to be easy to forge, easy to sharpen and very corrosion resistant, it is not particularly high in wear resistance. I shall say this line is oriented less towards the professional chefs but more for average users, and the pricing of these knives suggest that it is a pretty good option for home users to experience a hand forged-hand sharpened blade from one of the most renowned production hub of high end Japanese knives. Read less

Pros

Excellent performance
Easy to look after
Thin behind the edge

Cons

Non-premium steel

Sanmai - Stainless Clad Tsuchime

Yoshimi Kato Ginsan Tsuchime

Yoshimi Kato Ginsan Tsuchime

The Yoshimi Kato Forged Ginsan Tsuchime Gyuto is a beautifully balanced all-purpose chef’s knife that embodies both functionality and artistry. Hand-forged i... Read more

The Yoshimi Kato Forged Ginsan Tsuchime Gyuto is a beautifully balanced all-purpose chef’s knife that embodies both functionality and artistry. Hand-forged in Echizen, Japan, it is crafted from Ginsan (Silver 3) stainless steel, a premium steel celebrated for its fine grain structure, ease of sharpening, and excellent corrosion resistance. The tsuchime (hammered) finish adds visual character while helping to minimize drag and reduce food sticking during cuts. Its elegant profile is paired with a comfortable traditional handle, offering secure grip and balance for extended use. As with all of Yoshimi Kato’s work, the knife reflects his dedication to refined craftsmanship, combining modern steel performance with time-honored techniques. This gyuto is a perfect blend of practicality, durability, and aesthetic appeal. Read less

Pros

Excellent performance
Thin behind the edge
Easy to look after

Cons

A little bit brittle

Sanmai - Stainless Clad

Yoshimi Kato Kintaro SG2 Suminagashi

Yoshimi Kato Kintaro SG2 Suminagashi

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 an... Read more

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. Read less

Pros

Excellent performance
Thin behind the edge
Great artistic

Cons

High budget
Etched damascus can be hard to maintain

Sanmai - Stainless Damascus Clad Etched

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo

The Minamo is the latest offering from master Yoshimi Kato from Kintaro Hamono of Takefu Knife Village. The Minamo line is forged with the SG2 powdered steel... Read more

The Minamo is the latest offering from master Yoshimi Kato from Kintaro Hamono of Takefu Knife Village. The Minamo line is forged with the SG2 powdered steel that is very fine, sharp and has great edge retention. The elegant hammered "Minamo" pattern is inspired by the summer Thunderstorm, and the way they lines up along the blade forms patterns looks like acient coins. As master Kato has been working with Master Kurosaki for a very long period of time, and their knives are highly similar in terms of desgin and performance: super thin behind the edge, with a great OOTB edge and excellent food penetration, on top of that, they often put very unique patterns that differentiate their knives from other lineups, just like how this Minamo line does.Like any other knives made by Yoshimi Kato, these blades are thin and nimble in handes, while retaining that excellent trait, the line bring some shiny appearance along with good performance. Considering the level of finish, artistic value and the SG2 core steel, I believe the pricing for this line is actually very good, thus I would bring it out for anyone who is after a SG2 knife. Read less

Pros

Excellent performance
Great artistic
Thin behind the edge

Cons

Relatively hard to sharpen

Sanmai - Stainless Clad Tsuchime

Yoshimi Kato SG2 Tsuchime

Yoshimi Kato SG2 Tsuchime

Forged from SG2 powdered stainless steel, The Yoshimi Kato SG2 line offers exceptional edge retention, durability, and resistance to corrosion, making it a r... Read more

Forged from SG2 powdered stainless steel, The Yoshimi Kato SG2 line offers exceptional edge retention, durability, and resistance to corrosion, making it a reliable choice for both professional chefs and dedicated home cooks. The tsuchime, or hammered, finish is not only visually striking but also functional, reducing drag and helping ingredients release cleanly from the blade. Paired with a comfortable traditional handle, this knife balances ergonomics with elegance. Yoshimi Kato’s refined craftsmanship shines through in every detail, resulting in a tool that combines practicality, cutting performance, and artisanal beauty. Read less

Pros

Excellent performance
Excellent fit and finish

Cons

A little bit brittle

Sanmai - Stainless Clad

Yoshimi Kato VG10 Kurozome Damascus

Yoshimi Kato VG10 Kurozome Damascus

This VG10 line forged by Yoshimi Kato is one of the most elegant knife I've ever seen, the geomety, profile and finish are all dialed in precisely and co... Read more

This VG10 line forged by Yoshimi Kato is one of the most elegant knife I've ever seen, the geomety, profile and finish are all dialed in precisely and combined into a package that offers great cutting performance and appearance.As a managerial member of the Takefu Knife Village, Yoshimi Kato works closely with Yu Kurosaki, the current representative of this leading association in the industry. As a result, their knives shares many similarities like very thin grind, innovative finishing and high level of finish.This line is a good representative of those features: the blades takes a slender profile, with a thin neck, the length is measured from the heel, which leads to a long, elegant knife which is good for slicing; the fit and finish is excellent, all the exposed cornes are rounded and polished, with the spine being polished all the way to the tip; damascus pattern is uniform, paired with a Kurozome etching, leads to a dazzling look with quite a high contrast. Besides the look, these thin blades cuts extremely well, due to the bevel that starts half way of the blade, there is nearly no sticking compair with other knife with same finish, the potato slice still automatically peel off naturally with a relatively thin slice. Spliting roots and slicing iup oninion is a breeze, as the thin blade offers superb food penetration and minimal resistance throughout the cut.One downside I can say about this line is the core steel, at its price, you can have a lot more options that use SG2 as core steel, which offers more edge retension and hardness compare to VG10. The etched finish can take a more obvious mark when scratched. However, by going one step down in core steel, you would gain a much higher level of craftsmanship, this knife is definitely ranked at the top for the users seek ultimate level of finish and wouldn't mind a different core steel. Read less

Pros

Excellent performance
Thin behind the edge
Great artistic

Cons

High budget
Etched damascus can be hard to maintain

Sanmai - Stainless Damascus Clad

Yoshimi Kato Minamo SG2 Bunka 180mm Mother-of-pearl Handle

Yoshimi Kato SG2 Minamo

Yoshimi Kato Minamo SG2 Bunka 180mm Mother-of-pearl Handle

Yoshimi Kato SG2 Minamo Gyuto 210mm Mother-of-pearl Handle

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Gyuto 210mm Mother-of-pearl Handle

Yoshimi Kato SG2 Minamo Petty 150mm Mother-of-pearl Handle

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Petty 150mm Mother-of-pearl Handle

Yoshimi Kato SG2 Minamo Gyuto 210mm Amboyna Burl Western, Shikakkei Tsuchime

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Gyuto 210mm Amboyna Burl Western, Shikakkei Tsuchime

Yoshimi Kato SG2 Minamo Bunka 180mm Amboyna Burl Western, Shikakkei Tsuchime

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Bunka 180mm Amboyna Burl Western, Shikakkei Tsuchime

Yoshimi Kato SG2 Minamo Bunka 180mm Amboyna Burl Western

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Bunka 180mm Amboyna Burl Western

Yoshimi Kato Kintaro Minamo SG2 Nakiri 165mm Ebony

Yoshimi Kato SG2 Minamo

Yoshimi Kato Kintaro Minamo SG2 Nakiri 165mm Ebony

Yoshimi Kato SG2 Minamo Ktip Santoku 180mm Amboyna Burl Western SP

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Ktip Santoku 180mm Amboyna Burl Western SP

Yoshimi Kato SG2 Minamo Ktip Gyuto 210mm Amboyna Burl Western

Yoshimi Kato SG2 Minamo

Yoshimi Kato SG2 Minamo Ktip Gyuto 210mm Amboyna Burl Western

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mm

Yoshimi Kato Aogami Super Kurouchi Damascus

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mm

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Gyuto 210mm

Yoshimi Kato Aogami Super Kurouchi Damascus

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Gyuto 210mm

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Bunka 180mm

Yoshimi Kato Aogami Super Kurouchi Damascus

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Bunka 180mm

Yoshimi Kato VG10 Etched Damascus K-tip Gyuto 210mm Ebony Handle

Yoshimi Kato VG10 Kurozome Damascus

Yoshimi Kato VG10 Etched Damascus K-tip Gyuto 210mm Ebony Handle

Yoshimi Kato VG10 Etched Damascus Gyuto 210mm Ebony Handle

Yoshimi Kato VG10 Kurozome Damascus

Yoshimi Kato VG10 Etched Damascus Gyuto 210mm Ebony Handle

Yoshimi Kato VG10 Etched Damascus Gyuto 180mm Ebony Handle

Yoshimi Kato VG10 Kurozome Damascus

Yoshimi Kato VG10 Etched Damascus Gyuto 180mm Ebony Handle

Yoshimi Kato SG2 Suminagashi Gyuto 210mm

Yoshimi Kato Kintaro SG2 Suminagashi

Yoshimi Kato SG2 Suminagashi Gyuto 210mm

Yoshimi Kato SG2 Tsuchime Honesuki Double-bevel 150mm

Yoshimi Kato SG2 Tsuchime

Yoshimi Kato SG2 Tsuchime Honesuki Double-bevel 150mm

Yoshimi Kato Hyo SG2 Santoku 170mm

Yoshimi Kato Ginsan Tsuchime

Yoshimi Kato Hyo SG2 Santoku 170mm

Yoshimi Kato Forged Ginsan Tsuchime Gyuto 240mm

Yoshimi Kato Ginsan Tsuchime

Yoshimi Kato Forged Ginsan Tsuchime Gyuto 240mm

Yoshimi Kato Forged Ginsan Tsuchime Gyuto 210mm

Yoshimi Kato Ginsan Tsuchime

Yoshimi Kato Forged Ginsan Tsuchime Gyuto 210mm

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