"Sujihiki knife MINAMO 270, SG2,Olive"
Hiroshi Kato - a true master of Japanese knives
He is the second master blacksmith and knifemaker in the family. He learned the fine art of forging knives of exceptionally high quality from his father, Kintaro Kato. Traditionally, this was the usual way in which the skills and \"secrets\" of the masters were passed on. Traditions played an important role for Hiroschi Kato, but he is also a man of change. Together with other master blacksmiths, he co-founded the Takefu knife village with the aim of preserving the old knowledge, exchanging experience and passing it on to young blacksmiths. One of the youngsters was Yoshimi Kato, son and successor of Hiroshi, who is now also one of the masters. Today, after almost 60 years of work, Hirosho Kato usually puts the blacksmith's hammer to one side and is mainly responsible for quality, further development and training. in 2008, Hiroshi Kato was the second cutler to receive the certificate of traditional craftsmen, a high distinction for top quality craftsmanship.
Knife series Yoshimi Kato Kurosome
Material: Yoshimi Kato builds the Damascus chef's knife series from VG-10 steel. VG-10 is a Japanese high-performance steel that is particularly characterized by its high hardness, very good flexibility and corrosion resistance. The wear resistance and sharpness of this chef's knife are excellent and the steel is easy to sharpen. The HRC value, a measure of the hardness of the steel, is 61. VG-10 is a stainless steel and, unlike the carbon steels Aogami or Shirogami, contains approx. 15% chromium. The sheathing consists of 30 layers of nickel damascus. The package is cold-forged by hand by Master Yoshimi Kato. Finish: Visually, the blade is naturally dominated by the Damascus layers. In order to achieve additional protection with a rust-inhibiting effect, the Kurosome knives are burnished, which emphasizes the noble appearance. Handle: The handle of these knives is made of high-quality Rosewood, which has nothing to do with the wood of rose bushes. Rosewood is very hard and extremely durable Rosewood. The handles of the series are classically round, as with traditional Japanese chef's knives, which require feeling rather than strength,
Instructions for use
These knives are extremely sharp, please be careful. Protect yourself and especially your children. The purpose of these knives is to cut soft foods particularly finely. The knife blades made of carbon steel are more fragile than stainless steel blades. Leverage forces, which often occur when cutting frozen food, meat with bones or hard vegetables, should be avoided at all costs. Contact with other hard objects can also lead to nicks or small chips, especially in the cutting position. It is usually possible to grind these out again, but it requires skill, patience and, of course, the right sharpening stones. A professional sharpening service, such as the one available at Knife Kaphingst, can help.
To maintain sharpness and avoid damage, please do not cut on stone, glass or other hard surfaces. For resharpening, you should use water whetstones (grit: 400-800 for pre-sharpening, 1000, 3000 or significantly more for fine sharpening).
All products are unique, slight deviations from the illustration are therefore possible.
