Yoshimi Kato Hyo SG2 Gyuto 240mmThe Yoshimi Kato Hyo SG2 Gyuto 210mm is a stainless clad chef's knife best fit for professional chefs and enthusiasts seeking high performance cutting with excellent edge retention. Forged in Echizen by certified traditional craftsman Yoshimi Kato, this 215mm blade features an SG2 powdered steel core hardened to 62 64 HRC within a sanmai stainless clad construction. The double bevel geometry is thin behind the edge, supporting precise slicing,

achieving a hardness between 61 and 64 HRC

This line is also perfect for young chefs / students / apprentices with limited budget looking for performance

Constructed from stainless-clad san-mai SG2 steel hardened to 62-64 HRC

This Shinkiro line combines functional cutting characteristics with distinct visual aesthetics derived from the Damascus iron cladding and traditional surface treatment

best fit for professional chefs and enthusiasts seeking SG2 powdered steel performance

This stainless clad blade measures 2

The san-mai stainless clad construction pairs with a Migaki surface finish on the bevel

This Yoshikane Hamono Nakiri is a 165mm stainless-clad vegetable knife featuring a White 2 steel core

this knife represents Yoshihide Masuda’s application of mold-industry precision and torsion damascus techniques from fifty years of kiridashi making to kitchen cutlery

170 mm Weight 187 g Total Length 300 mm Tip to Heel Length 172 mm Blade Height at Heel 45 mm Width of Spine Above Heel 1

75% tungsten content

The 138mm edge length and 46mm heel height suit detailed filleting tasks