About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
About Masakage Koishi -These knives, which are hand forged by Yoshimi Kato have been named Koishi (pebbles) for the tsuchime (hammered) and kurouchi (black) finish that give the impression of river pebbles. With the octagonal cherry wood and black pakka handle, the overall balance and feel is what chefs desire and makes it a Culinary Badass. Think Chuck Norris, but if he was a kitchen knife
Aogami Super is the king of knife steel - super easy to sharpen, gets a laser beam edge, cuts like silk and is very rugged for its hardness. It’s called SUPER for a reason. The outer layer is stainless steel, making this knife very easy to maintain.
|Spine Thickness at Heel|
|Steel Type||Aogami Super (Super Blue Carbon)core with Stainless Steel Cladding|
|Handle||Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar|
|Knife Line||Masakage Koishi|