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Yoshimi Kato Kintaro  |  SKU: KT-SG2DM-GY210

EOFY2025 SPECIAL: Yoshimi Kato Kintaro SG2 Damascus Gyuto 210mm, Ebony Handle and Wenge Saya

$599.95

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

Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 120 g        4.23 oz
Edge Length 213 mm   .8.39 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction To Be Added
Hardness (HRC) 62 - 64
Surface Finish To Be Added
Handle Ebony Mosaic
Best for
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    We are testing this product and working on a description that fits it, please look forward to it.

    Pros Cons
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    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.

    • 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

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    • Construction: To Be Added

      To Be Added

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    • Finish: To Be Added

      To Be Added

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.

      The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.

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    Yoshimi Kato Kintaro

    EOFY2025 SPECIAL: Yoshimi Kato Kintaro SG2 Damascus Gyuto 210mm, Ebony Handle and Wenge Saya

    $599.95

    Measurements 

    210 mm
    Weight 142 g
    Tip to Heel Length 216 mm
    Blade Height at Heel 47 mm
    Width of Spine Above Heel 2.1 mm
    Width of Spine at Middle of Blade 1.9 mm
    Width of Spine at about 1 cm from tip 0.9 mm


    Yoshimi Kato, the son of Master Hiroshi Kato is now taking over as the main blacksmith for the long established brand Kintaro (金太郎) from Takefu Knife Village. Kato-san often work with Kurosaki and their knives are very similar in terms of geometry and grind. He is also responsbile for many knives produced under other brands such as Kotetsu, Kanehiro and Masagake.

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