"Damascus knife Nakiri 165 Rose Ebony, 35 layers"
Hiroshi Kato – A True Master of Japanese Knives
Hiroshi Kato is the second generation blacksmith and knife maker in his family. He mastered the exquisite art of crafting exceptionally high-quality knives from his father, Kintaro Kato. Traditionally, this was the standard route for transferring the skills and "secrets" of the trade. While tradition holds significant importance for Hiroshi Kato, he also embraces change. As a co-founder, he established the knife village of Takefu with other master blacksmiths. Their aim was to preserve ancient knowledge, share experiences, and pass on skills to young blacksmiths. Among these young artisans was Yoshimi Kato, Hiroshi's son and successor, who is now also considered a master in the field. After nearly 60 years of work, Hiroshi Kato has mostly put his forging hammer aside, focusing primarily on quality, innovation, and training. In 2008, Hiroshi Kato received the certificate of traditional craftsmen, a prestigious award that recognises artisanal excellence.
Yoshimi Kato Rose Ebony Knife Series
Material: The Damask Rose Ebony chef's knife series resembles the White Ebony knife series in every aspect except for its handle. This unique handle is crafted from black ebony wood with a ferrule made from Rosewood—a truly harmonious combination. The blade with its special, refined surface finish and unique hammering remains consistent. The blade is composed of 34 layers of Damask steel in two distinct hardness levels, layered alternately around a core made from VG-10 steel. VG-10 is a high-performance Japanese steel, notable for its hardness, impressive flexibility, and corrosion resistance. These knives have exceptional wear resistance and edge retention, and the steel is easily sharpened. The hardness rating (HRC) of the steel stands at 61. Unlike carbon steels like Aogami or Shirogami, VG-10 is a stainless steel containing around 15% chromium. The blade is encased in 16 layers of harder and 18 layers of slightly softer nickel damask, ensuring an optimal balance of hardness, sharpness, and essential flexibility. Finish: Visually, the blade is characterised by its Damask layers, while the upper part is dominated by its hammering. Before hammering the blade, Yoshimi gives the blade surface a particularly fine finish. Tests have shown that the distinct angular style of hammering greatly enhances the non-stick effect for cut materials. Handle: The knife's handle is made of high-quality black ebony. This is why these knives can only be produced in limited quantities. However, it's not just the wood; the handle's shape also has a unique feature. The small indentation near the handle's end provides better grip and optimises knife control. Especially when cutting larger pieces, this design offers greater safety and control over the sharp blade.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. Never put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.
