• Yoshimi Kato SG2 Minamo Nakiri 165mm from Yoshimi Kato
  • Yoshimi Kato SG2 Minamo Nakiri 165mm from Yoshimi Kato
  • Yoshimi Kato SG2 Minamo Nakiri 165mm from Yoshimi Kato
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Yoshimi Kato SG2 Minamo Nakiri 165mm

Yoshimi Kato SG2 Minamo Nakiri 165mm

$488.00 CAD
$488.00 CAD
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About 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, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. 

About the Shape - Under utilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife ktouches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.

Shape Nakiri
Maintenance Level Low
Blade Length 165 mm |
Blade Height 51 mm
Thickness 2.1 mm
Weight 162 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle -
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

SKU: YKATSG2MINAMO165NA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
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Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 6 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["joy","knife","cuts"].

Review highlights

Reviews

Light and well balanced

"A very sharp and agile knife, joy to prepare veggies. This is my go to knife used pretty much daily. ."

— Robert R. (5/5)

A lovely knife that cuts really well

"I ordered this as my first Japanese knife at 8am on the Monday of the autumn (fall?) garage sale. I received it in the UK on Wednesday lunchtime - truly great service. Now for the knife! Beautiful, just beautiful. Wonderfully light in the hand and the balance is perfect. I thought I ought to chop some onions, now I understand what the Knifewear team mean when they say something cuts like a laser. Then I thought I should cut tomatoes - that worked! Carrots next, perfect. The blade is thin and it reminds you of it's fragility all the time as it flexes slightly if your push cut is not exactly along the axis of it - this is a good thing. Truly I'm glad I bought it and already plan to save up for more."

— Bill K. (5/5)

Keeps an edge for a

"Keeps an edge for a long time. Love cutting veggies with this. And it looks great."

— Bruce E. (5/5)

Cuts like a dream and

"Cuts like a dream and is beautiful."

— Dean S. (5/5)

As excellent at performing as it is beautiful

"Got it for my wife because I trust her with my heart.. NOT my carbon steel ;) she’s always been scared of big sharp knives.. I’ve used it here and there when I was doing some veggies and feeling a bit more careless. It’s great! Not QUITE as ‘effortless’ as my Anryu (Ikeda) nakiri, but very sharp and feels great.. stays sharp. She finally gave it a chance after a few months and she LOVED it! My mother-in-law did too.. and Christmas is coming ;) It’s a great size for her and the nakiri flat edge tip made her feel more comfortable too. Makes cutting veggies fun for all that use it. Beautiful work by Kato san!"

— Nick (5/5)

Amazing

"Beautiful knife with a thin profile. cuts like a lazer!"

— Adesh B. (5/5)

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