• Yoshimi Kato SG2 Black Damascus Sujihiki 270mm from Yoshimi Kato
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Yoshimi Kato SG2 Noir Damas Sujihiki 270mm

Yoshimi Kato SG2 Noir Damas Sujihiki 270mm

$692.00 CAD
$692.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
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À propos de Yoshimi Kato - Les secondes carrières sont souvent les meilleures. Je connais, par exemple, un chef épuisé qui possède maintenant quelques magasins de couteaux. Il y a aussi Yoshimi Kato, qui a quitté son poste de chef de projet dans une entreprise de construction pour devenir forgeron après avoir épousé la fille de Hiroshi Kato.
Normalement, il faut 10 à 15 ans à un apprenti pour devenir un professionnel, mais Kato-san y est parvenu en seulement 5 ans, et il est maintenant aux commandes. Il forge la plupart des couteaux Masakage Kiri, Yuki et Koishi qui étaient autrefois du domaine de son beau-père. Kato-san apporte également un niveau de professionnalisme et de soin très spécial aux commandes de ses clients, s'assurant que chaque lame finie répond entièrement à ses normes de qualité exigeantes.

À propos de la forme - "Sujihiki" se traduit par "Trancheur de chair" et il fait exactement ce que son nom suggère, parfait pour découper et trancher les rôtis, la dinde, les viandes crues, le poisson et toutes les autres protéines. La longueur étendue de la lame vous permet de trancher d'un seul long mouvement, au lieu de faire glisser le couteau d'avant en arrière comme avec une scie. Réaliser des tranches nettes de poitrine de bœuf ou des applications ultra-minces comme le Carpaccio devient un jeu d'enfant.

Shape Sujihiki
Blade Length 270 mm |
Blade Height 39,5 mm
Thickness 2,1 mm
Weight 160 g
Steel Type SG2/R2 High Speed Powder Stainless Steel avec un revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - -
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: GSYKATSG2BDRR270SU

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Yoshimi Kato SG2 Noir Damas Sujihiki 270mm

  • Yoshimi Kato SG2 Black Damascus Sujihiki 270mm from Yoshimi Kato

    Sujihiki

    Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.

  •

    Yoshimi Kato - Blacksmith

    Yoshimi Kato is the son-in-law of Hiroshi Kato, the man who originally made some of our most popular Masakage lines and was a founding member of Takefu Knife VIllage. The torch has been passed and Yoshimi-san has stepped up to fill some big shoes and take over those lines.

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  • Ships From Calgary
  • Owner & Operated in Canada

Overall rating: 5.0 / 5 from 4 reviews.

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Reviews

Love this knife and has killer good looks

"This is my second Yoshimi Kato black Damascus knife. Incredibly sharp and although the decorative quality of the blade probably doesn’t improve performance, it feels like it might!"

— David N. (5/5)

Magnificent knife highly recommend

"Magnificent knife, not only is it stunning, but it cuts flawlessly. I’m extremely content and impressed with it."

— Jennifer R. (5/5)

F2

"This knife is amazing. F2: Form and function. Beautiful and very efficient"

— Francois B. (5/5)

Christmas gift for my partner

"This knife carved it's first turkey on 2022 Dec 27 for our extended family Holiday dinner and was a hit as it was able to face a 'bigger bird' without problems. The handle appears to work well for both left and right-handers as it is not too thick."

— Diane K. (5/5)

Q&A

Do you sell a Saya that would fit this knife well? I’d love to buy it and this knife if you do :)
Hi Edward, sadly we don't have a saya for this knife right now. We've found a new saya maker and we are hoping we'll have a bigger range of sayas shortly tho! - Ellie
Q: 1.what is the approx. hardness ? 2. Is the handle made from rosewood?
Hey there, good questions, the handle is a Wa (Japanese) Handle, Octagon Rosewood with red Pakka wood collar and the approx. hardness is 62:63 - Let me know if you have any other questions! - Ellie
does it come with saya?
Hello Martin! Unfortunately, this guy does not come with a Saya! It comes wrapped up in Japanese newspaper, and in a nice little box! If you see a knife on our website with a saya included in the photos, that is generally a pretty good guideline on whether or not a saya is included! Please don't hesitate to reach out if you have any other questions, or if there is anything we can help you with! -Casey