Yoshimi Kato - Blue Super Kurouchi Damascus 175mm Bunka
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Our Comment
The rustic Yoshimi Kato's kurouchi (black hammered) finish captivates with its unique texture and striking appearance. The matt, wa-shi (Japanese traditional paper) )-like texture bestows an unparalleled elegance upon the Japanese knife.
The thin kiriha bevels create small secondary bevels that experience minimum pressure at the cutting edge. The slightly concave kiriha bevels create a razor-like knife and help maintain small secondary bevels over a series of sharpenings.
- Edge retention: Poor/Average/Good/Great/Excellent
- Corrosion Maintenance: Low/Average/High
Specifications
| Blade Length: | 175mm |
| Overall Length: | 325mm |
| Blade Height: | 48mm at heel |
| Spine Thickness: | 2.2mm at heel |
| Weight: | 130g |
| Steel Category: | Carbon Steel |
| Steel Type: | Blue Paper Super (Aogami Super) |
| Hardness: | 61-65HRC |
| Construction: | Sanmai (Three layers) |
| Outer layers: Damascus. Iron clad | |
| Finish: | Kurouchi (black forge scale) |
| Handle Type: | Japanese Wa handle |
| Octagonal, Teak | |
| Made in: | Echizen, Fukui, Japan |
| Other note: |
Sharpening
- Touch up and sharpen regularly to remove micro cracks that develop from normal use and corrosion. This will minimise the chance of chipping. We recommend sharpening on whetstones.
- Using fixed cross-blade type pull-through sharpeners is strongly not recommended. They can chip knives instantly only with a little twisting motion.
Care and Use
Use
- Do not attempt twisting or torqueing while cutting.
- Do not cut bones, frozen foods or any other hard objects. Use an appropriate knife like thick blades.
- Using a timber or synthetic rubber cutting board is recommended. Plastic should be fine, but glass, ceramic, or bamboo boards should be avoided.
Cleaning
- Dry well after washing. You may use hot water to assist.
- No dishwasher use.
Storing
- Apply a thin coat of camellia oil, particularly when storing a carbon steel knife for a long period.
- Storing in a cover or sheath that has been contaminated with rust is not recommended.
Our knife otaku observation
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ABOUT THE MAKER AND BRAND
Yoshimi Kato
加藤 義実
（Formerly known as: Echizen Kintaro 越前金太郎）
Yoshimi Kato is a renowned blacksmith from Echizen, Fukui Prefecture, Japan. He is the third generation of the Kato familiy to carry on the tradition of knife making. His knives are not only functional, but also visually stunning. His Damascus patterns, tsuchime (hammered) finish and kurouchi (black hammered) finish are absolutely beautiful. His knives are highly sought-after by professional chefs and knife enthusiats alike.
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Gift Wrapping and Card
We offer gift wrapping for your purchase. You can also purchase a Hazuki Gift Card to let your recipient choose their own gift.
