"Damascus knife Petty 120, Yoshimi Kato Kurosome, 30 layers"
Hiroshi Kato - a true master of Japanese knives
He is the second master blacksmith and knifemaker of 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 person of change. As a co-initiator, together with other master blacksmiths, he founded the knife village Takefu with the aim of preserving the old knowledge, exchanging experiences and passing them on to young blacksmiths. One of the boys was Yoshimi Kato, son and successor of Hiroshi, who is now also one of the masters. Hirosho Kato, today, after almost 60 years of work, mostly rests the blacksmith's hammer and is mainly responsible for quality, further development and training. in 2008, Hiroshi Kato became the second knifemaker to receive the Certificate of Traditional Craftsmen, a high distinction for excellence in craftsmanship.
Knife Series Yoshimi Kato Kurosome
Material: Yoshimi Kato builds the Damascus series of chef's knives from VG-10 steel. VG-10 is a Japanese high-performance steel, which is particularly characterized by high hardness, very good flexibility and its corrosion resistance. The wear resistance and the resistance of the sharpness of this cooking fair are excellent, the steel is easy to sharpen. The HRC value, measure of the hardness of the steel, is 61. VG-10 is a stainless steel and, unlike carbon steels Aogami or Shirogami, contains about 15% chromium. The sheath is made of nickel damask in 30 layers. The package is cold forged by hand by Master Yoshimi Kato. Finish: Visually, the blade is naturally dominated by the Damascus plies. For additional protection with 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 in design, as in traditional Japanese chef's knives, which require feel rather than strength
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.
