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it gets sharper than just about any other knife steel out there
Best used with Knifewear Blade Guards
and boning smaller proteins
taking as many as 53 steps from the starting point to the finished product
they produce a wide array of shapes that cover every job you’ll need a knife for in the kitchen
Yoshimi Kato SG2 Black Damascus Western Gyuto 210mm meta-not-a-class it gets sharper than justAbout Yoshimi Kato Second careers are often the best. I know of a burned out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter. Normally, it takes apprentices some 10 15 years to become pros, but Kato san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri,
