Yoshimi Kato SG2 Minamo Gyuto 210mm (8.2")

The MINAMO series features a calm, flowing hammered pattern that evokes the surface of still water. Hand-applied, this subtle texture reduces drag and lets food release more smoothly while adding quiet elegance to the blade. Balanced between delicacy and strength, these blades are not made to impress at a glance, but to earn trust over time. They are tools for chefs who value precision, rhythm, and integrity in their work.

Specifications

• Style: Kiritsuke Gyuto Knife
• Blade Length: 210mm (8.2")
• Weight: 5.4 oz (154g)
• Blade Height at Heel: 48.2mm (1.9")
• Spine Thickness above Heel: 2.2mm (0.09")
• Core Steel: R2/SG2 Powdered Steel
• Cladding: Stainless Steel
• Special Feature: Tsuchime (Hammered)
• Handle Material: Stabilized Wood
• Hardness: 63 HRC
• Bevel Angle Ratio: 50/50
• Cover: Not included

Yoshimi Kato SG2

High Speed Powdered steel, known as R2 or SG2, is a high-performance stainless steel that Takefu Knife Village is renowned for mastering.
With exceptional hardness and edge retention, it allows for a blade that stays sharp through the most demanding prep work, making it a trusted choice for professional chefs.

About Yoshimi Kato

Yoshimi Kato knives are produced in Takefu knife village in Fukui, Japan by a blacksmith collective headed by Yoshimi Kato, the son-in-law of Hiroshi Kato. Yoshimi Kato has stepped in to fill his father-in-law's shoes and has done so admirably, producing knives with a high level of attention to detail. Yoshimi Kato produces some of the most desirable carbon steel knives available in the United States today and we're excited to be carrying them.

About Gyuto Knives

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen, with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting, which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and, as a result, have less lateral toughness, and care should be taken not to torque the blade while cutting to minimize the risk of chipping.