A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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 Yoshimi Kato - Second careers are often the best. I know a burnt-up chef, for example, who owns a few knife shops now. Then there’s Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato’s daughter.Knife Shape | Petty |
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Blade Length | 120mm |
Steel Type | VG10 Stainless Steel |
Rockwell Hardness | 60:62 |
Handle | Western Handle, red Pakka wood with welded bolster |
Blacksmith/Maker | Yoshimi Kato |