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These beautiful knives are made by Mr. Kiyoshi Kato, born 1944 in Tokyo. He began swordsmith training in 1964, at the age of 20, and is currently a licensed sword smith. He now uses his incredible collection of very old, and difficult to obtain, Tamahagane steels to form his own sword masterpieces.
He entered the field of knife making in 1977 by creating his first hunting and kitchen knives, and currently makes knives in his new Hokuto City workshop, found in the Yamanashi Prefecture.
Mr. Kato uses a special quenching technique, utilizing charcoal and water, which imparts an extra degree of hardness not often seen in regular clad knives.This gives all of his kitchen knives a feel very similar to Honyaki, incredibly stiff with little to no flex!
Steel: Blue 2 (can rust !! )
Handle: Chestnut handle With Buffalo Horn
Approx.. measurements:
Handle Length- 150mm
Handle Width- 20mm
Heel to Tip Length- 230mm
Blade Height at Heel- 52mm
Width of Spine at Handle- 4mm
Width of Spine Above Heel- 3,8mm
Width of Spine at Middle- 2mm
Width of Spine 1cm from the tip- 0,8mm
