Yoshimi Kato's gyuto is a polished blade with a hammered finish, designed for use in Japanese chef knives. It is a 21-cm blade constructed of SG2. SGPS is another name for Powder Metallurgy (PM) SG2 steel. The company, a renowned Japanese steel producer, is responsible for its production. The SG2 stainless steel has a high alloy percentage and a high carbon content. Rosewood is the handle. Yoshimi Kato advised hand washing gyuto knives in warm water and drying them with a towel. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but fruits, vegetables, and proteins.
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