Katab-Gyuto • 240 mm • Gin#3 • ebony handle with dark horn bolster • for right handed use

Features of the Touroku Kataba

Kataba translates from Japanese as single-bevel. Kata means "one side" and ba means "edge" or "blade".

This gyuto is ideally suited for preparing vegetables and fish, but it offers a different cutting experience from the double-bevel knives most users are familiar with. Touroku uses Ginsan steel, a semi-stainless high-carbon steel known for its excellent edge retention and ease of sharpening. The knife is finished with an ebony handle and a buffalo horn ferrule.

GINSAN / Gingami No.3 (“Silver Paper No.3”) / Gin #3 (“Silver #3”) / Ginsan-kō (“Silver 3 Steel”)

Gingami No.3, also known as Ginsan steel (produced by Hitachi Metals Ltd.), is a stainless steel with a very fine grain structure. It is exceptionally well suited for edge retention and can be sharpened to a very keen edge. The properties of Ginsan are comparable to some classic Japanese carbon steels such as White or Yellow steel. Ginsan is popular among both professional chefs and home cooks and is generally easier to maintain and keep sharp than VG10.

Elwin de Veld about Touroku

Japanese craftsmen are on a pedestal worldwide. They are known for dedication, passion and the inner drive to continually improve themselves. Their craftsmanship has been passed on and improved for generations, within small, often independent, family businesses. These companies are often spread throughout Japan, where certain regions are known for a certain craftsmanship. Sometimes these small companies are affiliated with a guild, sometimes not. Especially the older small companies (those with the greatest perseverance) are open to contacts outside Japan, but often do not know how to take this step.

Taka san, third-generation owner of Touroku Sakai ( 登録佐海 ), which translates as “Registered or Registered,” aims to connect these businesses and expose their craft to the world. Touroku represents a distinguished group of craftsmen who specialize in making refined Japanese knives and hold on to the knowledge acquired over generations. Taka san has a unique company where he brings together the crafts from the regions of Tsubame Sanjo City, Niigata, Tosa city, Kochi and from the Honkuriku region: Toyama city.

Meanwhile, Touroku knives are loved by many professional chefs worldwide and are embraced by many enthusiastic home cooks