⭕️Yoshimi Kato — A renowned blacksmith from Echizen, one of Japan’s traditional knife-making regions. His R2 Damascus knives are highly regarded among professional chefs for their ultra-thin blades and exceptional sharpness. In recent years, Kato has expanded his craft to incorporate diverse steel types and modern techniques while maintaining traditional hand-forging mastery.
Steel Introduction:
⭕️Super Blue Steel — With a hardness rating of ≈67 HRC, it is the highest-grade carbon steel in Hitachi’s Yasugi series. By increasing the carbon content of Blue #2 to Blue #1, and further refining it, Super Blue achieves superior edge retention and cutting ability. It requires advanced sharpening skills, making it ideal for experienced users.
Knife Type Introduction:
⭕️Santoku — A versatile Japanese kitchen knife whose name means “three virtues”: slicing meat, fish, and vegetables. It features a short, wide blade that allows excellent control and balance, making it perfect for daily cooking and an essential all-purpose knife in any kitchen.