Echizen, with Takefu City in Fukui prefecture, is considered one of the Japanese Knife capital.
Kato Unchihamono was not yet been known years ago. Instead, kitchen knives made from Echizen were called Echizen Uchi Hamono.
Echizen’s art of knife making has a history of about 700 years.
It was not until April 1, 1953, that Mr. Kintaro Kato established Kato Knife Manufacturing Inc.
Kato Uchihamono has inherited the traditional industry of Echizen Uchihamono that specializes in creating knives and sickles for three generations.
Kato Yoshimi knives have distinct designs on the blade that makes them a pleasure to view. Kato knives also are reputed for the beauty of their finish and are ideal gifts for chefs.
Now, Kato Uchihamono is in the hands of Kato Yoshimi. He is one of the top blacksmiths creating Echizen knives around the world with his personality and technique. The Minister for Economy, Trade and Industry designates it as “Traditional Crafts.
History of Yoshimi Kato Knife
The crafters of Echizen have committed 700 years to make the area a production center of knives. They faced each material used seriously and create knives carefully with their best expertise.
The superb technology of knife making in Echizen started around 1300 with swordsmith Chiyoutsuru. He moved from Kyoto to Takefu and taught forging.
Since then, Takefu has flourished as a prime region in knife making industry. Also, the production of knives and sickles has increased rapidly.
Kato Uchihamono started when Kintaro Kato engaged himself in forging knives in 1933. The knives were known before as Kintaro knives.
He was known as the first generation. Currently, Kato Uchihamono is passing the technology and technique of making knives and sickles for three generations to younger people.
Heir story
Yoshimi Kato, the son-in-law of Hiroshi Kato, is currently the latest blacksmith handed with the techniques in creating Kato knives. He is the blacksmith behind several famous knife series like the Masakage knives. Hiroshi Kato also teaches knife making to the famous Yu Kurosaki.
Yoshimi Kato, the third, take over Hiroshi Kato in July 2012. He strives to continue honing his skills day by day. He looks forward to passing the torch down to the next generations.
In April of 2018, the company changed its name to Kato Uchihamono Seisakusho Co., Ltd.
Until now, Kato knives continue to make knives with utmost tradition through painstaking methods and quality.
Kato Knives are the embodiment of Echizen’s craftsmanship. Not only in its outstanding sharpness but also the beauty of the finish that attracts people seeing it.
Currently, Kato Knives are exported to the USA and Canada, and Europe.
Feature of Yoshimi Kato Knives
Kato Uchihamono produces Japanese and Western-style knives.
They feature several knife types like Santoku knives, Cultural Knives, Nakiri bōchō, Chef’s knife, Streak knife, Petty knife, Western Petty knife, Western Chef knife, and Western Santoku knife.
Also, they are famous for their double-edged knives. It is a kitchen knife with ground iron at both ends centered on its core called Hagane. These are sharp and easy-to-use knives.
Kato Uchihamono uses a variety of steel types for each knife. They use steel which contains a lot of carbon for a sharp edge and easy sharpening.
They use high-quality VG10 steel made with the best-refined steel technology, excellent against wear resistance, and have long-lasting sharpness. They also use Super Gold 2, high-grade steel with unparalleled hardness, toughness, wear, and corrosion resistance.
Kato knives are well known for their finish. Kato knives feature varied types of finish like Laminate, which is done by forging materials and stacking multiple steel pieces.
They also have Nashiji, which is a full-scale forged finish with a beautiful satin pattern. Polish which is polishing the surface of the blade, making it harder to rust.
Other kinds of finish include black-lit finish and black dyed finish.
The Best 5 Knives of Yoshimi Kato
Kato Uchihamono has produced a varied collection of knife series. The following knives are selected knives that gathered the most reviews in each knife series.
MASAKAGE KIRI SANTOKU 165MM
This knife is an all-around knife used for slicing, dicing, and mincing meat, fish, and vegetables.
This knife is suitable for amateur home cooks and professionals.
Masakage Kiri is hand-forged made with VG 10 stainless steel high in carbon. It is laminated with a 49 layer Damascus with an oval handle made with white magnolia and red pakka.
This knife is well known for its sharpness, toughness, and stain resistance.
YOSHIMI KATO SG2 BLACK DAMASCUS GYUTO 210MM
This knife is an example of a Gyuto knife. Gyuto is a multi-purpose knife that biases meat cutting. This knife has a long blade,
The knife is forged using an SG2 powered stainless steel with an oval-shaped ironwood handle. Damascus pattern flows on its blade.
MASAKAGE YUKI SUJIHIKI 270MM
This knife is part of the Masakage Yuki line. Yuki means snow due to its frosty Nashiji finish paired with a white magnolia handle.
The handle is a red pakka which gives a dramatic feel.
SHirogami carbon steel is used to forge the blade and clad in softer stainless steel. This knife series is a favorite to most customers due to its finish, superior edge retention, easy sharpening, and silky smooth cut.
MASAKAGE KOISHI AS KO-BUNKA 130MM
This knife is a small Bunka knife. It works for smaller jobs and as an all-purpose knife.
Masakage Kooishi knives are named Koishi, which means pebbles due to the Tsuchime and Kurouchi finish that looks like pebbles in the river.
It features octagonal cherry wood and black pakka that make the overall balance and feel desirable.
Its blade is made from Aogami Super known as the king of steel that is easy to sharpen and has a thin edge like a laser beam. The outer layer of the blade is stainless that makes this blade easy to maintain.
YOSHIMI KATO VG10 NICKEL DAMASCUS WESTERN NAKIRI 165MM
This knife is an example of a Nakiri knife, a vegetable knife. It has a flat blade that is for push/pull chopping of vegetables.
This knife is made with VG 10 stainless steel with flowing Damascus on its blade. The handle is an oval-shaped handle made from magnolia and a pakka wood collar.
Reviews of Yoshimi Kato Knives
A user’s experience could tell more about a knife’s greatness. Users of Kato knives were thrilled and amazed at how lightweight Kato Yoshimi knives are. Aside from being light, the knives also are extremely sharp, well-balanced, and a manifestation of beauty.
Here are some of the personal experiences of users using Kato Yoshimi knives.
🔪 Yoshimi Kato SG2 Damascus 165mm Bunka with a custom cedar handle 🔪 exceptionally beautiful hand-forged blade and the absolute dictionary definition of a laser. Very lightweight, nice little chopper with a vegetable bias pic.twitter.com/CmuglIcK0d
— gnome (@gnomechomskyy) February 23, 2021
Hocho Yoshimi Kato SG2 Damascus 165mm Bunka with a custom cedar handle Hocho exceptionally beautiful hand-forged blade and the absolute dictionary definition of a laser. Very lightweight, nice little chopper with a vegetable bias.
Thanks for the advice guys @Knifewear , tis a thing of pure beauty. My new Yoshimi Kato treat. pic.twitter.com/jrcKYPKVAq
— Cumbriafoodie (@sped98) January 28, 2021
Thanks for the advice guys
@Knifewear
, tis a thing of pure beauty. My new Yoshimi Kato treat.
Another review comes from the knifewear website. This review is for the Masakagi Kiri Nakiri 165 mm. It has a rating of 4.9 stars for 39 reviews. Buyers share that the knife is an absolute beauty. The finish is second to none, gorgeous to look at, the wood handle is comfortable and smooth. Another user also highlights the knife’s amazingly sharp, balanced, and extremely easy to place edge.
Knifeware.com
Best Place to Buy Yoshimi Kato Knives
Kato Uchihamono can be purchased usually online. You can purchase them through websites such as knifewear.com, japanny.com, https://mtckitchen.com, chefknivestogo.com, and many others.
You may also inquire through their website at https://www.kato-knife-mfg.jp/ for more information regarding shipping, and other services such as repair, and resharpening.
Summary
Kato Yoshimi, as the third-generation blacksmith has received the techniques to continue the legacy of making Echizen knives. With their long history of more than 700 years, Echizen proved to be one of the primary areas of knife making.
With its long history of expertise and art in making knives, it is manifested in each Kato Yoshimi or Kato Uchihamono Knives through their great sharpness, easy to sharpen, and elegant-looking blades and finish.
Kato Yoshimi, the current president seeks to improve the skills to create better knives and pass them down to the next generations to come.
