⭕️Yoshimi Kato: A highly respected bladesmith from Echizen, Japan. Famous for his extremely thin R2 Damascus blades, he also continues to develop knives with various steels for professional chefs.
Steel Introduction:
⭕️Aogami Super: Hitachi’s highest grade carbon steel. It is the result of further increasing the carbon content beyond Blue #2 and Blue #1, offering superior edge retention and sharpness, but more challenging to sharpen, recommended for experienced users.
Knife Model Introduction:
⭕️Kengata Santoku: A versatile all-purpose knife suitable for slicing meat, vegetables, and fruits. Based on the Santoku design but with a modified Kengata tip for added functionality and precision.