Chef's Knife

Chef's knife with a 214 mm blade.

The knives in this series are forged from stainless SG2 powder steel, a fine-grained steel that takes a very sharp edge and supports exceptionally low angles. Knives in this style are often described as a "laser", with impressive cutting performance, particularly when slicing thicker ingredients such as carrots and potatoes. The sides of the blade feature a distinctive hammered pattern that is then polished to a mirror finish for both beauty and optimal food release.

The knives are forged by Yoshimi Kato, a highly regarded knife maker with a strong international reputation. He represents the third generation of the well-known Kato forging family and works in Takefu/Echizen, the heart of Japanese knife craftsmanship. He shares a forge with masters such as Shiro Kamo and Hideo Kitaoka at the renowned Takefu Knife Village. Yoshimi's uncle, Hiroshi Kato, was one of the founders of this forging village, which today serves as a creative meeting place for some of Japan's most skilled bladesmiths.

Yoshimi Kato works mainly with double-bevel blades and remains committed to his own distinctive forging technique, a method he has refined over many years. The result is knives with exceptional balance, sharpness and character, made by an artisan who is as personable as he is skilled.

Weight: 169 g
Thickness at heel: 1.8 mm
Thickness at the middle of the spine: 1.8 mm
Blade height at heel: 48 mm
Cutting edge length: 214 mm
Steel: SG-2 powder steel, stainless, with a hardness of 62–63 HRC.
Finish: High-polish hammered finish.
Handle: Octagonal ebony handle.

Note: Dimensions and weight may vary slightly because the knife is hand-forged.