Kato 27cm chefs knife. Maxim delivers
June, when we gathered at Marienlyst, I asked Maxim if he could order Kato from Yoshiaki Fujiwara in 27cm length, cause 24 felt little short and low at heel.
I was about to pick one back then, really would, I liked how it works so much. But at the end of the day I decided I should get something more... bigger
As I written before, this was a very very big surprise. I still like the Shig, but for everyday beater, I found my workhorse.
Its 300 hundred grams so it will get a while to get used to.
[Today I sharpened also Ittetsu from Jon. What a difference ]
Little comparison after first day.
Im trying to be as objective and just as I can here. Sure opinions are personal so dont trust me.
If you can compare these, the shig is a ballet dancer, while Kato is a rubgy player that can dance ballet equally well.
I know it sounds silly, but thats how it is. And it looks funny - kato is twice thicker hehe
But the tip is very slim.
I was prepping some mise en place for my oxtails, and a veg stock as a base, And this knife surely does cut through celeriac better than Shig. And how it cuts through - it really makes me wonder how it is posible?!
I dont want to give any of those any scoring, its to early. Where one wedges - the other does same. Not too much of that just so you know.
Sharpness, well, kato its the only chefs knife I am using ohira on. It cuts through tomato like a dream, the steel is really crazy. Im not going into speculating what is it, but it tastes strange on stones. Nothing Ive tried before. Its rock solid, its hard as heck, it resists well yet sharpens easily and handles polishing rather nicely. Keeps the bite well. Dont know how to explain better, sorry
Reactivity? Very Little patina developed, but no stinking, I intentionally was not wiping the knife directly after cutting, but there was little to none rusting/stinking problem.
No color change on onions - Im am now 100 percent shure - when I got shig - the first onion got all brown, and there was stinky time.
With this knife theres no such problems.
As for the first day, I of course sharpened the knife before and thrown it at some heavy prep today, oxtails cutting included... The result is nice and juicy chip hehehe - and fellas let me tell you my Shig have chips also, little piece of tip breaks off regularly and I dont mind. Its all cool.
Anyway, for now Im going to use just the kato, so the chips are going to get sharpened over in maybe two months.
I dont use microbevels on chefs knives. If I have to sharpen them everyday, so bee it.
More to come. Im will write longer back to back after I spend with that blade some more time.
I was thinking i should do passaround - but I dont want to let it go.
Thanks for the review bieniek. Is your shig custom ordered? It looks like it has more belly than most.
Thanks for sharing !
I wanna see test with salmon filet =)
its two Kato gyuto's , 240mm and 270mm
Originally Posted by Andrew H
240mm - he take it like prototype
after testing 240 he decided to order 270 with chesnut handle.. )
I thought the other one is Gesshin Ittetsu.
now i see another kanji's / profiles and handles..
so , im wrong )
So was I.
Originally Posted by gentlecook
Cheers. Im really planning extensive tests and have a weekend off. Maybe can manage tomorrow? If its possible, maybe will include Yoshikane 27 V2 damascus in comparison.
Yes guys, shig, when doesnt need servicing, sleeps at work. So didnt have the chance to photo-compare it.
Problem is, I can only take pictures, dont have camcorder.
Pleeease do a passaround. JK (kinda, lol), your knife, your decision.
I love the thicker but amazing cutting knives, so this seems perfect in many ways. I'd just want to test the performance myself first if I were to drop the dollars for one. I remember not being blown away by my Shig even though I had heard such great things.
I will do a passaround, it is just not going to be right now. I have to take care of those chips.
You know, Its all about personal preference. Im little surprised you dont like how the shig is cutting, but then, whats better?
My chef used it today also. He is a lefty... but anyway, he was cutting cabbage, swedes and celeriacs. The guy was surprised, let can tell you.
I think the weight of the blade helps it, but the damn thing then should get stuck somewhere in the swede, but its not - and these were nice and fresh swedes
He was just cutting them in half with one hand, not pressing too hard.
Also, after the cabage cutting, he didnt wiped the knife. Theres no marks of that, as there was no stinking.
I took Shig with me today so Im going to make little session now