Kato Yuki Shirogami #1 Sujihiki 270mm (10.6")
The striking Yuki collection by the brand Masakage and renowned blacksmith Yoshimi Kato is named after the Japanese word for snow. The bladeās soft white Nashiji finish and the light magnolia handle evoke a quiet, snow-covered landscape. Forged with a Shirogami #2 carbon steel core and wrapped in stainless steel, the knife offers exceptional sharpness with easier maintenance. This particular model features a sujihiki bladeālong, narrow, and ideal for precise, clean slicing of meat and fish. As a leading craftsman from Takefu Knife Village, Yoshimi Kato is widely respected for his precise heat treatment and consistent grind quality, making this knife an excellent tool for professional and serious home kitchens alike.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name āsujihikiā translates into āflesh slicerā and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish.Ā
Historically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.
BLADE FINISH:
The finish of the blade is called Nashiji, the literal translation of the word being "the skin of an (Asian) pear". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.Ā Ā
STEEL AND LAMINATION:
The knifeās core is Shirogami 2 (White 2) steel, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to 62-63 HRC. The combination of carbon steel core and stainless outer layers gives us the best of both worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge and efficient cutting and chopping on the other. Using the blade will give it a patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping and occasional application of Ballistol oil is recommended.
HANDLE:
Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a traditional wa japanese handle, oval in shape, made of magnolia wood with a ring made of red (stabilized) wood.
The knife is packed in a beautiful box - the natural blue colored paper has silver coloured kanji - signature by the master blacksmith.
BLACKSMITH:
This knife is made at theĀ Kato Smithy, part of the Takefu Knife Village, home to legendary Japanese master blacksmiths and sharpeners. Yoshimi Kato is renowned among them as the finest master of heat-treating premium steels such as SG2 and Aogami Super, and his knives stand out visually, especially for their hand-made damascus patterns.
Original: $450.98
-65%$450.98
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Kato Yuki Shirogami #1 Sujihiki 270mm (10.6")
The striking Yuki collection by the brand Masakage and renowned blacksmith Yoshimi Kato is named after the Japanese word for snow. The bladeās soft white Nashiji finish and the light magnolia handle evoke a quiet, snow-covered landscape. Forged with a Shirogami #2 carbon steel core and wrapped in stainless steel, the knife offers exceptional sharpness with easier maintenance. This particular model features a sujihiki bladeālong, narrow, and ideal for precise, clean slicing of meat and fish. As a leading craftsman from Takefu Knife Village, Yoshimi Kato is widely respected for his precise heat treatment and consistent grind quality, making this knife an excellent tool for professional and serious home kitchens alike.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name āsujihikiā translates into āflesh slicerā and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish.Ā
Historically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.
BLADE FINISH:
The finish of the blade is called Nashiji, the literal translation of the word being "the skin of an (Asian) pear". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.Ā Ā
STEEL AND LAMINATION:
The knifeās core is Shirogami 2 (White 2) steel, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to 62-63 HRC. The combination of carbon steel core and stainless outer layers gives us the best of both worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge and efficient cutting and chopping on the other. Using the blade will give it a patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping and occasional application of Ballistol oil is recommended.
HANDLE:
Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a traditional wa japanese handle, oval in shape, made of magnolia wood with a ring made of red (stabilized) wood.
The knife is packed in a beautiful box - the natural blue colored paper has silver coloured kanji - signature by the master blacksmith.
BLACKSMITH:
This knife is made at theĀ Kato Smithy, part of the Takefu Knife Village, home to legendary Japanese master blacksmiths and sharpeners. Yoshimi Kato is renowned among them as the finest master of heat-treating premium steels such as SG2 and Aogami Super, and his knives stand out visually, especially for their hand-made damascus patterns.
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Description
The striking Yuki collection by the brand Masakage and renowned blacksmith Yoshimi Kato is named after the Japanese word for snow. The bladeās soft white Nashiji finish and the light magnolia handle evoke a quiet, snow-covered landscape. Forged with a Shirogami #2 carbon steel core and wrapped in stainless steel, the knife offers exceptional sharpness with easier maintenance. This particular model features a sujihiki bladeālong, narrow, and ideal for precise, clean slicing of meat and fish. As a leading craftsman from Takefu Knife Village, Yoshimi Kato is widely respected for his precise heat treatment and consistent grind quality, making this knife an excellent tool for professional and serious home kitchens alike.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name āsujihikiā translates into āflesh slicerā and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish.Ā
Historically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.
BLADE FINISH:
The finish of the blade is called Nashiji, the literal translation of the word being "the skin of an (Asian) pear". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.Ā Ā
STEEL AND LAMINATION:
The knifeās core is Shirogami 2 (White 2) steel, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to 62-63 HRC. The combination of carbon steel core and stainless outer layers gives us the best of both worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge and efficient cutting and chopping on the other. Using the blade will give it a patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping and occasional application of Ballistol oil is recommended.
HANDLE:
Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a traditional wa japanese handle, oval in shape, made of magnolia wood with a ring made of red (stabilized) wood.
The knife is packed in a beautiful box - the natural blue colored paper has silver coloured kanji - signature by the master blacksmith.
BLACKSMITH:
This knife is made at theĀ Kato Smithy, part of the Takefu Knife Village, home to legendary Japanese master blacksmiths and sharpeners. Yoshimi Kato is renowned among them as the finest master of heat-treating premium steels such as SG2 and Aogami Super, and his knives stand out visually, especially for their hand-made damascus patterns.
