Hiroshi Kato has been blacksmithing for over 50 years. He has been credited as one of the founding Fathers of Takefu Knife Village and continues to forge blades under the Masakage brand as well as his own. He was awarded the Certificate of Traditional Craftsmen in 2008.
These knives were designed to be used. Ultra thin blade make for little resistance when slicing through products like starchy potatoes and cucumbers. Pictures simply don't do this knife justice. The suminagashi layering is amazing and a true test to Master Kato's attention to detail.
These knives are now being made by son in law of Kato san - Yoshimi. Yoshimi has taken over the reigns of the family business and in our opinion, doing an incredible job.
|Blade||150mm / Double Bevel|
|Steel||VG-10 Damascus / Stainless|
|HRC||60 - 61|
|Handle||110mm / Red and Black Pakka|