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Yoshimi Kato Kintaro  |  庫存單位: KT-MINAMO-KGY210AB_SHT

加藤佳美 SG2 Minamo Gyuto 210mm Amboyna Burl Western、Shikakkei Tsuchime

$14,478.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣!

Detailed Specifications
Line Yoshimi Kato SG2 Minamo
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 194 g        6.84 oz
Edge Length 217 mm   .8.54 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 1.9 mm     0.07 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel SG2 / R2 | Powdered 不鏽鋼
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Tsuchime
Handle Coke-bottle Shaped Western
Region Echizen
Best for
  • Pro chefs
  • Enthusiasts
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸,需要 3 至 5 天。


    The Minamo is the latest offering from master Yoshimi Kato from Kintaro Hamono of Takefu Knife Village. The Minamo line is forged with the SG2 powdered steel that is very fine, sharp and has great edge retention.

    The elegant hammered "Minamo" pattern is inspired by the summer Thunderstorm, and the way they lines up along the blade forms patterns looks like acient coins. As master Kato has been working with Master Kurosaki for a very long period of time, and their knives are highly similar in terms of desgin and performance: super thin behind the edge, with a great OOTB edge and excellent food penetration, on top of that, they often put very unique patterns that differentiate their knives from other lineups, just like how this Minamo line does.

    Like any other knives made by Yoshimi Kato, these blades are thin and nimble in handes, while retaining that excellent trait, the line bring some shiny appearance along with good performance. Considering the level of finish, artistic value and the SG2 core steel, I believe the pricing for this line is actually very good, thus I would bring it out for anyone who is after a SG2 knife.

    Pros Cons
  • Excellent performance
  • Great artistic
  • Thin behind the edge
  • Relatively hard to sharpen

  • 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.
    7. Error: Steel nature unknown

    加藤嘉之

    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.

    • 個人資料: 牛刀

      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.

      滑動看更多>>

    • 鋼材: 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.

      製造商:

      • Takefu Special Steel, Japan

      性質: 不鏽鋼

      硬度: 62 - 64

      <<滑動看更多>>

    • 建構: 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.

      <<滑動看更多>>

    • 完成: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • 手柄規格

      個人資料: Coke-bottle shaped western

      材料:

      • Ambonya Burl Stabilized
      • Acrylic
      • G10

      Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.

      The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.

      This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.

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    Yoshimi Kato Kintaro

    加藤佳美 SG2 Minamo Gyuto 210mm Amboyna Burl Western、Shikakkei Tsuchime

    $14,478.00

    Minamo 是武生刀村金太郎刃物 (Kintaro Hamono) 的加藤良美 (Yoshimi Kato) 大師的最新力作。 Minamo 系列採用 SG2 粉末鋼鍛造而成,質地細膩、鋒利,且刀刃保持性極佳。優雅的「Minamo」錘紋圖案靈感來自夏日雷雨。加藤大師與黑崎大師合作多年,他們的刀具在設計和性能方面高度相似:刀刃後方超薄,擁有出色的開刃能力和極佳的食物穿透力。

     

    測量 

    210毫米
    重量 136克
    總長度 360毫米
    腳尖到腳跟的長度 216毫米
    鏟刀根部高度 47毫米
    脊椎至腳跟的寬度 2.2 毫米
    葉片中部脊寬 2.1 毫米
    距尖端約 1 公分處的脊柱寬度 1.0 毫米

     

    鋼材種類: SG2 芯線,不銹鋼包覆

    硬度(HRC): 62-63

    手柄設計: K&S 柚木手柄。可選配手柄。 

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