Yoshimi Kato Hammered Aogami Super Blue Steel Petty Knife 120mm - Japanese Chef Knife for Precision Slicing, Peeling & Garnishing - Perfect for Home Cooks & Professional Kitchens

Blacksmith: Yoshimi Kato
Type: Petty / Utility Knife (Double bevel edged)
Blade Material: AOGAMI (Blue Paper) Super Clad Stainless Steel
                           Core: AOGAMI Super
Blade Length: approx 120 mm
Blade Width: approx 28 mm
Thickness of Spine: approx max 1.4 mm
Overall Length: approx 235 mm 
Weight: approx 61 g (2.1 oz)
Handle: Red laminated Reinforced Wood
HRC: 64

   The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry. 

KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Shop)
   This company was founded on April 1, 1953. Founder Mr, Kintaro Kato was born on October 1914. He engaged in forging kitchen knife production in 1928. The company has built up the experience and knowledge of knife making for many years. The president Hiroshi Kato received the certification of the traditional craftsmen on February 2008.

NIMAI-HIROGE(Spreading Two Sheets) 
    NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. Even a skillful blacksmith could not do this well for 5 years.

   Many mass-produced knives have a large secondly edge, which is a resistance to sharpness. However, Kato knives do not have it, so you can experience the smooth sharpness. It has an edge as narrow as a thread, it is called " Itoba" in Japanese. Ito and Ba means thread and edge. It enhances the edge retention.

   This 3-Layers blade is a combination of hard carbon steel and soft stainless steel. This inherits the tradition of blade structure of the Japanese sword (Katana), the sharpness is famous worldwide. This has the advantage of the trenchant AOGAMI steel and stainless steel that is easy to care. The core edge is AOGAMI Super provides excellent edge retention. Famous Japanese blacksmiths says that this steel is the sharpest steel.

Note:
AOGAMI super is not rust resistance. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)

Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. Japanese knives are made by craftsmen and machines, there might be scratch.