Yoshimi Kato Hyo SG2 K-tip Gyuto 210mm

Yoshimi Kato Hyo SG2 K-tip Gyuto 210mmThe Yoshimi Kato Hyo SG2 K tip Gyuto 210mm is a double bevel chefs knife featuring SG2 powdered stainless steel and a kiritsuke style tip, best fit for professional chefs and enthusiasts requiring precise push cutting performance. This 210mm blade measures 46mm at the heel with spine thicknesses of 1. 8mm at the heel, 1. 7mm at mid, and 0. 6mm at the tip, weighing 156g. The K tip profile pairs an angled point for scoring and detailing with a flatter

Tojiro has handled full manufacturing from die-cutting to final edging since 1953

Essentailly I asked Saji-san to provide the blade and Master Sadao Nishihara to put on his signature coke-bottle shaped western handle using my favouriate timber: Australia Ringed Gidgee

while the steel remains manageable to sharpen despite its hardness

alongside molybdenum and vanadium to refine the microstructure and enhance wear resistance

this piece combines distinct artistic elements with functional specifications for collectors and working kitchens alike

This 240 mm gyuto features an ATS34 stainless steel core hardened to 60-61 HRC

This 210mm gyuto features an Aogami Super core with san-mai stainless cladding

FAXR2 powdered steel offers a fine grain structure that supports high sharpness and durability while remaining manageable to sharpen

this knife pairs with an octagonal ebony WA handle crafted from a single piece of wood with a subtle taper

Masutani produces these knives in Echizen with a focus on excellent grinding and out-of-the-box sharpness for everyday use

The 300mm length suits high-volume sashimi preparation

best fit for users seeking precise push-cutting performance with easier maintenance