You asked, you whined, now here it is: Kato passaround

[pitonboy]

Knife has arrived in Tampa, opened in kitchen, bad day to be a carrot.

Look forward to spending some time with it.

Hahahahahahahahaha
Go get em'

[bathonuk]

Guys I am not in passaround but I will give you some funny info. I bought a micrometer today and I have checked few things. This are the measurement in ''mm'' taken from heel, center and 2cm from tip.

Kato 24cm gyuto 0.45 0.38 0.39
Konosuke HD 24cm 0.57 0.41 0.41

Kato (spine):
5.7mm behind the handle
5.05 at the heel
2.80 at the center
2.21 2cm from the tip.

[tk59]

This knife arrived today. The box is toast but the knife is in good shape. I'm gonna clean it up and touch it up. +1 to the sword comments. This is a beastly knife.

...
Kato 24cm gyuto 0.45 0.38 0.39
Konosuke HD 24cm 0.57 0.41 0.41
...

I'm a little unclear with regard to how far from the edge you are taking your measurements.

[mzer]

Does everybody love this knife, or do some people feel ashamed for not loving it and say nothing?

[markenki]

Yey, it will be my turn soon!

[daveb]

When it rains it pours...

I received the Kato as my first passaround. It seems to be inevitably compared to the Shig and since I recently traded my bank account to Maksim for one I was ready to do just that.

I used the Kato and my Shig interchangeably for a few days and they were much more alike than different. Both very good cutters, sliding through product with little to no effort. And then Zwiefel's Ingoglia Gyuto-Hiki joined the party.



A quick trip to the produce market. Bell peppers, summer squash, zucchini, tomatoes, jalapenos, celery, carrots, onions, scallions, garlic and sweet potatoes. (I realize some of you guys do more than this while drinking first cup of coffee but its a lot for this home cook.)



Most cutting was very similar.

Differences in cutting were pronounced with summer squash and sweet potatoes - the Kato simply cut through better. Where the Shig needed just a little oomf, the Kato was on the board. Notes on squash had Shig at good - very good, some wedging. Kato very good, very clean. On sweet potato Shig at very good, Kato at excellent.

Differences in fine control were less pronounced but while seeding tomatoes, deveining jalapenos, mincing garlic and slicing thin as I can scallion greens, the Shig got the nod. I attribute the better control to the lighter weight and the very comfortable (to me) "D" handle. Shig scaled at 251 grams, Kato scaled at 302g. Notes on on control while mincing garlic had Shig at very good, Kato at good. Not bad for either 270.

I'll add some thoughts on the Mario under that thread but used as a Gyuto it was much better than I expected. FWIW I've had the OXO peeler for a couple years and prefer it but the rolie is growing on me. I now have enough vegs for a lot of stock and the compost pile is going to eat well.



Regards,

Dave

[markenki]

Thanks for the nice write up, Dave.

[tk59]

It looks like markenki is next. I need your addy, dude.

[Don Nguyen]

Holy bananas that is one monstrous knife. Thanks for doing this passaround; this is really interesting.

[bathonuk]

This knife arrived today. The box is toast but the knife is in good shape. I'm gonna clean it up and touch it up. +1 to the sword comments. This is a beastly knife.
I'm a little unclear with regard to how far from the edge you are taking your measurements.

I tried to do my best to measure it as close to behind the edge as I could. Just behind the shoulder??