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Yoshimi Kato Kintaro  |  SKU: KT-HS2-KGY210

Yoshimi Kato Hyo SG2 Ktip Gyuto 210mm

$12,899.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 156 g        5.5 oz
Edge Length 212 mm   .8.35 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel SG2 / R2 | Powdered Stainless
Hardness (HRC) 62 - 64
Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The HYO series features Kato’s signature hammered finish, carefully applied by hand. This distinct texture is not only visually striking but also functional, helping reduce drag and allowing ingredients to release more smoothly with each cut. 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.

Yoshimi Kato SG2/R2 HYO series feature Thunderstorm-hammered blades with a core of SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel for professional with a hardness of approx. 63 HRC, which provides excellent rust resistance and a long-lasting edge.
The edge is specially formed like a clam (or HAMAGURI in Japanese), which shape helps release foods and cut smoothly.

 


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.

  • 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: SG2 / R2

    SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

    Manufacturer:

    • Takefu Special Steel, Japan

    Nature: Stainless

    Hardness: 62- 64

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  • Handle Specs

    Profile:

    Material:

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