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Yoshimi Kato Kintaro  |  SKU: YMKT-G3TS-GY240

Yoshimi Kato Forged Ginsan Tsuchime Gyuto 240mm

$12,851.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Yoshimi Kato Ginsan Tsuchime
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 205 g        7.23 oz
Edge Length 243 mm   .9.57 inch
Heel Height 52 mm     .2.05 inch
Width @ Spine 2.9 mm     0.11 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 60 - 62
Handle Octagonal Ebony
Region Echizen
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Yoshimi Kato Forged Ginsan Tsuchime Gyuto is a beautifully balanced all-purpose chef’s knife that embodies both functionality and artistry. Hand-forged in Echizen, Japan, it is crafted from Ginsan (Silver 3) stainless steel, a premium steel celebrated for its fine grain structure, ease of sharpening, and excellent corrosion resistance.

    The tsuchime (hammered) finish adds visual character while helping to minimize drag and reduce food sticking during cuts. Its elegant profile is paired with a comfortable traditional handle, offering secure grip and balance for extended use. As with all of Yoshimi Kato’s work, the knife reflects his dedication to refined craftsmanship, combining modern steel performance with time-honored techniques. This gyuto is a perfect blend of practicality, durability, and aesthetic appeal.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Easy to look after
    		•
  • A little bit brittle
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Yoshimi Kato

    Kato Knife Manufacturing Inc., spearheaded by Yoshimi Kato, is a renowned entity in the Takefu Knife Village, known for its exquisite craftsmanship in knife-making. Yoshimi Kato, a skilled artisan, upholds the legacy of his father, Hiroshi Kato, continuing the tradition of producing high-quality Japanese knives. The company's focus on traditional techniques blended with modern innovations ensures their knives are both functional and beautiful, catering to the needs of culinary professionals and enthusiasts alike. For more detailed information, visit their official websites at Takefu Knife Village and Kato Knife Manufacturing.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

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    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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    • Finish:

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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    Yoshimi Kato Kintaro

    Yoshimi Kato Forged Ginsan Tsuchime Gyuto 240mm

    $12,851.00

    The Yoshimi Kato Forged Ginsan Tsuchime Gyuto 210mm is a beautifully balanced all-purpose chef’s knife that embodies both functionality and artistry. Hand-forged in Echizen, Japan, it is crafted from Ginsan (Silver 3) stainless steel, a premium steel celebrated for its fine grain structure, ease of sharpening, and excellent corrosion resistance. At 210mm, the blade length offers the perfect balance between versatility and control, making it ideal for slicing, dicing, and chopping across a wide variety of ingredients.

    The tsuchime (hammered) finish adds visual character while helping to minimize drag and reduce food sticking during cuts. Its elegant profile is paired with a comfortable traditional handle, offering secure grip and balance for extended use. As with all of Yoshimi Kato’s work, the knife reflects his dedication to refined craftsmanship, combining modern steel performance with time-honored techniques. This gyuto is a perfect blend of practicality, durability, and aesthetic appeal.

     

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