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Mikazuki Knives

Yoshimi Kato - SG2 V hammered Gyuto Knife 210mm with lacquered oak handle

Yoshimi Kato - SG2 V hammered Gyuto Knife 210mm with lacquered oak handle

Regular price $428.00 AUD
Regular price Sale price $428.00 AUD
Sale Sold out

Knife Type: Gyuto
Steel Type: SG2 core, stainless V shaped tsuchime clad
Blade Hardness: HRC 63
Blade Type: Double bevel
Blade Length: 210mm
Full Length: 350mm
Blade Height (Heel): 45mm
Spine Thickness(Heel): 2mm
Handle:  Lacquered burned oak handle
Weight: 140g

Type of knife:
Gyuto Chef knife is the ultimate all-purpose knife for use in your home and commercial kitchens. It can be used for cutting, chopping, slicing, dicing, filleting meat, vegetables and fish. Gyuto knife does pretty much most of the jobs in a kitchen by itself.  Gyuto can range from 180mm to 270mm usually. The most popular for home use is 180mm or 210mm as this gives the best balance of length and weight for small spaces and 240mm is more common in commercial kitchens.
About blacksmith:
The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Yoshimi Kato runs Kato knife mfg as the third generation of their family business in Echizen. All processes of kitchen knife production are carried out in his own workshop by an in-house worker to achieve a fine and careful finish. He is widely known overseas as the “Master of Damascus”.  He makes various types of kitchen knives and his knives always have a good reputation for their excellent total balance and beautiful finish. 

Kato Knife official website  


Steel type
SG2 (Super Gold2) is a high carbon stainless steel developed by Takefu Special Steel Co. Ltd in Fukui, Japan. It is also called Powdered High Speed Steel. SG2 is super high quality stainless steel which has excellent score of rust/corrosion resistance, hardness & durability. It gets excellent sharpness and edge retention which means it maintains sharpness for long time. Though it is a hard steel, it is relatively easy to resharpen.

Use and Care
- Do not attempt to cut or chop frozen foods/bones to avoid the blade chipping or breaking.
- Hand wash with warm water and towel dry.
- Use a sharpening whetstone stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.


If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.

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