The Masakage Koishi 120mm petty is a kitchen necessity. It's lightweight and compact, making it as agile around the kitchen as you are. But that's not all the Koishi offers. Its aogami super core will keep an edge for a long long time.
About the Masakage Koishi - The tsuchime (hammered) and kurouchi (black) finish give the impression of river pebbles, this is where the name Koishi comes from. The octagonal cherry wood & 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. They are then clad in a softer stainless steel to help lower the possibility of rusting. Just brilliant.
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.