A core of Super Aogami/Blue Paper steel, is sandwhcied, San Mai style between two stainless steel layers. Having learnt from his father, the famous Hiroshi Kato, despite being handmade, these knives are also extremely well finished with no imperfections. The blades are given a Nashji finish, or a dull satin mottled finish, which is quite pretty to view and has a lovely textured feel. Known for producing particularly special knives, any of his blades would sit proudly at the top of your collection.
The history of Kato knives started when Kintaro Kato, 1st generation blacksmith began making knives in 1933. Now 3rd generation blacksmith Yoshimi Kato, alongside his son, makes some of the finest hand forged knives in the Takefu collective. Kato has an eye for perfection, using an integrated production system to carry out all manufacturing processes in his workshop. Knives are checked at every part of the production process and Kato san’s knives are made by hand from start to finish in the traditional Japanese way.