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 Masashi Koi -Masashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The hammer-finished Koi series is named for the koi fish, which inspired the pattern on this knife. Semi stainless VS1 steel allows this knife to cut like carbon steel and slowly develop a patina, but not rust as quickly as carbon steel. These are perfect for young chefs and home cooks alike!
| Knife Shape | Petty |
|---|---|
| Blade Length | 150mm |
| Blade Height | |
| Weight | |
| Spine Thickness at Heel | |
| Steel Type | VS1 Semi-Stainless Steel |
| Rockwell Hardness | 60-62 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Chestnut wood handle with black pakka wood collar |
| Blacksmith | Masashi Yamamoto |
| Knife Line | Masashi Koi |
