Yoshimi Kato Nickel Damascus SG2 Ironwood Gyuto 240mm

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Yoshimi Kato Knives have some of the most beautiful damascus patterns of any knives we've seen from Japan and this one is no exception. This 240mm Gyuto has an absolutely stunning damascus cladded SG2 blade and Beautiful Desert Ironwood western style handle with Mosaic pins. The handle is super smooth with flawless transitions from tang to handle wood. This knife is one of our favorites because of its laser thin blade, beautiful looks and top notch fit and finish.

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

• Never use this knife to cut through frozen foods, bones or other hard items. 
  
• After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
  
• Dry knife immediately after washing to avoid corrosion.
  
• If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
  
• For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
  
• Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.