"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,
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.