Yoshimi Kato SG2 Minamo Kiritsuke Gyuto 240mm (9.4")

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: 240mm (9.4")
• Weight: 5.9 oz (167g)
• Blade Height at Heel: 50.6mm (2")
• Spine Thickness above Heel: 2mm (0.08")
• 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 Kengata Kiritsuke Style

Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting, similar to a sword) is a knife style whose meaning has shifted in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has become common to refer to any knife with a pointed tip of the same shape as a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized for each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.