Yoshimi Kato Kintaro | SKU: YMKT_SG2TS_HO150

Yoshimi Kato SG2 Tsuchime Honesuki Double-bevel 150mm

Name: Yoshimi Kato SG2 Tsuchime Honesuki Double-bevel 150mm
Brand: Yoshimi Kato Kintaro
SKU: YMKT_SG2TS_HO150
Price: 9995.0 TWD
Availability: InStock

$9,995.00

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

Detailed Specifications

Line	Yoshimi Kato SG2 Tsuchime
Profile	Honesuki / Boning, Garasuki
Bevel Type	Double Bevel
Weight	129 g 4.55 oz
Edge Length	153 mm .6.02 inch
Heel Height	40 mm .1.57 inch
Width @ Spine	3.6 mm 0.14 inch
Width @ Mid	2.4 mm 0.09 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
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.

Forged from SG2 powdered stainless steel, The Yoshimi Kato SG2 line offers exceptional edge retention, durability, and resistance to corrosion, making it a reliable choice for both professional chefs and dedicated home cooks.

The tsuchime, or hammered, finish is not only visually striking but also functional, reducing drag and helping ingredients release cleanly from the blade. Paired with a comfortable traditional handle, this knife balances ergonomics with elegance.

Yoshimi Kato’s refined craftsmanship shines through in every detail, resulting in a tool that combines practicality, cutting performance, and artisanal beauty.

Pros	Cons
Excellent performance Excellent fit and finish	A little bit brittle

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
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: Honesuki

Boning, Garasuki
The Honesuki is a specialized Japanese kitchen knife, designed primarily for boning and preparing poultry. Its unique profile features a triangular shape with a pointed tip, ideal for maneuvering around bones and making precise cuts. Unlike Western boning knives, the Honesuki's stiff and narrow blade excels in precision work rather than cutting through bones. Crafted for durability and ease of use, it often comes with a single bevel edge, although double-bevel variants are also available for more versatility. Preferred for its agility and precision, the Honesuki is a favorite among chefs for deboning and preparing meat with minimal waste.
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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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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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