Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
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Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm

$672.00
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Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm
$672.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue Super Core, Stainless Kurouchi V-Tsuchime Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Kiritsuke
Blade Material
Blue Super Core, Stainless Kurouchi V-Tsuchime Clad
Handle Material
Rosewood Octagonal
Bevel
Double Bevel
Edge Length
240mm
Overall Length
400mm
Spine Thickness Heel/Mid
3mm/2mm
Blade Height @ Heel
51mm
gWeight
180g

An In Depth Look

Blade Type
Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine, is traditionally used by executive chefs. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type
Steel Type Read

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Echizen·Blacksmith

Yoshimi Kato

Echizen, Fukui
Yoshimi Kato

The 3rd generation of the Yoshimi Kato forging line, working continuously from Echizen since 1948.

Coordinates
35.9°N · 136.2°E
Signature
Takefu Knife Village blacksmith
Steels
Aogami Super
Working out of Takefu Knife Village in Echizen, Japan, Yoshimi Kato is one of the region’s most respected blacksmiths. After taking over his father’s workshop in 2017, Kato-san has continued to forge knives that deliver exceptional performance, refinement, and value, earning him a loyal following among chefs and collectors around the world.

Under his personal brand Kintaro, he hand-forges blades featuring some of the most striking Damascus patterns we’ve seen, with crisp lines and elegant finishes. His knives are lightweight, thin behind the edge, and a pleasure to sharpen and maintain, a combination that makes them equally suited to professional kitchens and passionate home cooks.

Yoshimi Kato’s work reflects the best of Echizen craftsmanship: thoughtful design, reliable performance, and beauty in every detail.
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