Kato Yuki Gyuto 240mm (9.5")
Kato Yuki Gyuto 240mm (9.5")
Kato Yuki Gyuto 240mm (9.5")
Kato Yuki Gyuto 240mm (9.5")
Kato Yuki Gyuto 240mm (9.5")
€ 315.00

Kato Yuki Gyuto 240mm (9.5")

Best To Use

vegetablesnot for meatnot for fish

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The striking new collection by the brand Masakage and blacksmith Yoshimi Kato is called Yuki - snow. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance.

The Gyuto shape is a Japanese version of traditional European chef knives. It is a multi-purpose Japanese kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board - at home, as well as in a professional kitchen. The  word Gyuto means “beef sword”. The ones with longer blades (240 mm/9.5” and longer) have a little more emphasis on cutting larger pieces of meat. Due to its length, this Gyuto is recommended for users accustomed to longer knives.

The finish of the blade is called Nashiji, the literal translation of the word being "the skin of an (Asian) pear". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.  

The knife’s core is Shirogami 2 (White 2) steel, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to 62-63 HRC. The combination of carbon steel core and stainless outer layers gives us the best of both worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge and efficient cutting and chopping on the other. Using the blade will give it a patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping and occasional application of Ballistol oil is recommended.

Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a traditional japanese handle, oval in shape, made of magnolia wood with a ring made of red (stabilized) wood.

The knife is packed in a beautiful box - the natural blue colored paper has silver coloured kanji - signature by the master blacksmith. The box comes with a gift coin and a certificate stamped by the blacksmith and sharpener.


Blade shape: Gyuto
Steel type: Shirogami#2 White
Hardness (HRC scale): 62-63
Overall length: 400mm (15.7")
Blade length:
240mm (9.5")
Blade height:
51mm (2")
Spine thickness: 4 - 1mm  (0.16 - 0.04")
Weight: 193g (6.8 oz)
Handle length: 140mm (5.5")
Handle type / wood:
Japanese/ Magnolia
Blacksmith: Yoshimi Kato

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.