The Makiri Yokote Kogatana 90mm is a multi-purpose knife of collector's value!
Yokote is a Japanese laminated blade for shaping, carving, and even splicing trees in the garden. The single-bevel blade has a diagonally cut tip, which is extremely useful for precise tasks. Kogatana also means "little sword". It is therefore a small and useful (utility) knife with a beautiful wooden handle, which continues into a protective saya, formed from a single piece of wood. The handle and saya have a delicate decorative marquetry in the shape of a plum blossom, which symbolizes the coming of spring in Japan. It is also a sign of virtue, courage, marriage, happiness, overcoming difficulties, and a symbol of samurai.
The single-bevel blade is hand-forged from Aogami steel (Blue steel 2), hardness 61-62 HRC. The core and outer layers of the knife have a lower percentage of chromium, which means that the blade will get some patina over time. The advantage of such a blade is that it has a very fine sharpness, which lasts a long time and is eventually very easy to touch up. The blade is finished with a bronze layer and subtle hammer prints.
Specifications:
| Blade shape: | Makiri |
| Steel type: | Shirogami #2 |
| Hardness (HRC scale): | 61-62 |
| Overall length: | 210mm (8.3") |
| Blade length: | 90mm (3.5") |
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Blade height:
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23mm (0.9") |
| Spine thickness: | 2.9mm (0.11") |
| Weight: | 110g (3.9 oz) |
| Handle length: | 97mm (3.8") |
| Handle type / wood: | Japanese / Japanese Pagoda wood |
| Blacksmith: | Ikeuchi Hamono |
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.