Overview The Yoshimi Kato SG2 Kuro Damascus Kiritsuke 210mm with Honduran wood handle is a striking, high-performance Japanese chef knife from Kato Uchi Hamono in Echizen, Japan. Built with an SG2/R2 powdered stainless steel core and stainless damascus cladding, this knife brings together excellent edge retention, low-maintenance stainless performance, and Yoshimi Kato’s bold black-etched damascus finish. The kiritsuke gyuto profile gives you the everyday versatility of a 210mm gyuto with a more aggressive K-tip for precision work. It is well suited for slicing proteins, cutting vegetables, trimming herbs, and making clean push cuts. The Honduran wood handle keeps the knife elegant, warm in hand, and balanced for both home cooks and professional users who want a knife that performs as beautifully as it looks. Yoshimi Kato is one of the standout makers from Takefu Knife Village. After training under Hiroshi Kato, he became known for clean forging, strong heat treatment, refined damascus work, and knives that feel immediately capable on the board. This SG2 Kuro Damascus Kiritsuke is a great fit for cooks who want a premium Japanese knife with excellent cutting feel, strong edge life, and easier maintenance than reactive carbon steel. Common Questions Q: Is this Yoshimi Kato SG2 Kiritsuke good for home cooks? A: Yes. This knife is premium, but it is not overly fussy. The SG2 stainless powdered steel holds an edge very well and is easier to care for than carbon steel. As long as you hand wash, dry it after use, and avoid bones, frozen foods, and hard pits, it can be an excellent daily chef knife for serious home cooks. Q: What is the benefit of SG2 steel? A: SG2, also called R2, is a powdered stainless steel known for strong edge retention, fine cutting performance, and good corrosion resistance. It is a smart choice for cooks who want a sharp Japanese knife that keeps working through longer prep sessions without needing constant sharpening. Q: What is a kiritsuke gyuto used for? A: A kiritsuke gyuto is a versatile chef knife with a pointed K-tip. It works well for slicing meat, cutting vegetables, mincing herbs, and detail cuts where the fine tip helps with precision. Compared with a standard gyuto, it has a more dramatic look and a more precise tip. Q: How should I care for this knife? A: Hand wash only, dry immediately, and store the edge safely. Use a wood, rubber, or quality synthetic cutting board rather than glass, stone, or bamboo. For edge maintenance, use whetstones or a leather strop rather than pull-through sharpeners. Specifications

Brand: Kato Uchi Hamono

Blacksmith: Yoshimi Kato

Location: Echizen, Fukui Prefecture, Japan

Knife Type: Kiritsuke Gyuto

Core Steel: SG2 / R2 powdered stainless steel

Cladding Type: Stainless damascus

Finish: Kuro / black-etched damascus

Construction: San Mai laminate

Blade Length: 210mm

Overall Length: Approximately 329mm

Blade Height at Heel: Approximately 47-49mm

Spine Thickness at Heel: Approximately 1.7-2.0mm

Spine Thickness at Mid: Approximately 1.6mm

Weight: Approximately 146g

Handle Material: Honduran wood

Handle Length: Approximately 130mm

Grind: 50/50 double bevel

Hardness (HRC): Approximately 62-63 HRC