Katto Chef's Knife

Japanese AUS-10 is a high-carbon stainless steel prized for its ability to hold a razor-sharp edge while remaining relatively easy to maintain. It offers a great balance between hardness for precision cutting and toughness to prevent chipping during daily kitchen tasks.

To keep the wood in top condition, avoid soaking the knife in water or putting it in the dishwasher. Simply hand wash the blade, wipe the handle dry immediately, and occasionally apply a food-safe wood oil to prevent the grain from drying out.

Yes, the 210mm blade is considered the gold standard for a versatile chef's knife. It provides enough length for efficient chopping and slicing of larger vegetables and proteins, while remaining nimble enough for more detailed prep work.

The made-to-order process ensures that your knife is crafted specifically for you rather than sitting in a warehouse. This allows for the high level of artisanal attention required for handmade Sheffield steel and ensures the handle material is properly finished before it reaches your kitchen.

No, this knife is designed for precision slicing, dicing, and chopping of fresh produce and boneless proteins. Using it on frozen items or bones can damage the fine edge of the Japanese steel.

You can opt to have a name or short message engraved on the blade during the ordering process. It is a permanent, subtle addition that makes the knife a unique heirloom piece or a thoughtful gift.