About the shape - This is the knife for smaller jobs that are done in your hand. Think about coring strawberries, cutting fruits in hand, and peeling potatoes. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
About Masakage Mizu -Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the cook that wants performance without blowing their budget.
Aogami (blue) carbon is my kind of steel- super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and patinas beautifully. Since the blade is not stainless it requires a lot of care, making it great for anyone who takes careful care of their knives.