Crafted in Echizen, Japan by blacksmith Yoshimi Kato
Sujihiki: Long, thin double-bevel slicing knife for clean cuts through proteins, with minimal blade height for reduced friction
269mm (10.59") cutting edge length
VG10 stainless steel core; from Takefu Special Steel Co., Ltd.
Elegant damascus finish; etched for stronger contrast
Oval rosewood handle for traditional comfort and control
Weight: 154g, lightweight for precision slicing
Ideal for both home cooks and professional chefs
Excellent for portioning roasts, slicing fish, and detailed protein work
Low-maintenance stainless steel suitable for busy professional kitchens
Yoshimi Kato is the third generation blacksmith leading Kato Uchihamono (formerly Kintaro) in Echizen. The company's history began when founder Kintaro Kato started forging kitchen knives in 1928, officially establishing the business in May 1948. The second generation, Hiroshi Kato, joined after high school and received his traditional craftsman certification in February 2008. Yoshimi Kato began his apprenticeship in knife forging in July 2012 and became president when the company was renamed to Kato Uchihamono in April 2018. The workshop operates from two locations: their knife division at Takefu Knife Village and their sharpening and sickle division in Yanagi-cho, Echizen City.
Overall length: 425mm Blade length - heel to tip: 269mm (10.59") Blade height at the heel: 39.5mm Spine thickness: • at the handle: 2.0mm • at the heel: 1.8mm • midway: 1.8mm • 1cm from the tip: 0.9mm Weight: 154g Edge/bevel: 50:50 Handle: oval rosewood Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 270mm Yoshimi Kato damascus VG10 sujihiki knife, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included. View full Shipping Policy
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View full Care Guide
