Yoshimi Kato SG2 Black Damascus Gyuto 210 mm

From the maker

Overview

The Yoshimi Kato Black Damascus SG2 Gyuto 210mm with Prisma Knife Mountain Handle is a high-performance Japanese chef knife from Kato Uchi Hamono in Echizen, Japan. Yoshimi Kato represents the next generation of Takefu Knife Village craftsmanship, following the path of makers like Takeshi Saji and Katsushige Anryu while building his own reputation for clean forging, excellent fit and finish, and highly usable performance knives.

This gyuto is built with an R2/SG2 powdered stainless steel core clad in stainless damascus, then finished with a deep black etched and polished pattern. The result is a knife that offers strong edge retention, high corrosion resistance, and a striking visual finish without requiring the same maintenance routine as a fully reactive carbon steel knife. At 210mm, this is one of the most versatile gyuto sizes: long enough for efficient slicing and prep work, but still compact enough for most home kitchens and professional line work.

The custom Prisma Knife Mountain Handle gives this piece a one-of-a-kind look, pairing vivid blue resin tones with natural wood character. It turns an already impressive Yoshimi Kato SG2 damascus gyuto into a functional collector’s piece—sharp, light, refined, and ready for daily use.

Common Questions

Q: Is the Yoshimi Kato Black Damascus SG2 Gyuto good for home cooks?

A: Yes. This knife is an excellent choice for serious home cooks who want a sharp, low-maintenance Japanese gyuto with premium edge retention. The 210mm length is easy to control while still giving enough blade length for vegetables, proteins, herbs, and general prep.

Q: What is SG2 steel good for?

A: SG2, also called R2, is a powdered stainless steel known for taking a very fine edge and holding it longer than many standard stainless steels. It is a great choice for cooks who want excellent cutting performance without the patina and rust concerns of carbon steel.

Q: How should I care for this knife?

A: Hand wash and dry the knife immediately after use. Do not put it in the dishwasher, do not twist through hard foods, and avoid bones, frozen food, glass boards, and stone countertops. For best performance, use a knife-friendly cutting board such as a Hasegawa Pro Cutting Board, and maintain the edge with light stropping on the Tokushu Knife Premium XL Buffalo Leather Strop.