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Home / Japanese Knives / Petty/Paring/Utility - [Small]
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Kato Yuki Petty 120mm (4.7")
Kato Yuki Petty 120mm (4.7") - Image 2
Kato Yuki Petty 120mm (4.7") -Sharpedge Shop KatoYukiPetty120mm 410107041072 2

Kato Yuki Petty 120mm (4.7″)

$200.00 Original price was: $200.00.$97.99Current price is: $97.99.

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SKU: C2HHC 4875519459416 Categories: Japanese Knives, Petty/Paring/Utility - [Small] Tags: _knife, Add gift wrapping, Blade finish_nashiji, Blade profile_v-edge, Blade shape_petty, Geometry_double bevel, Handle material_magnolia, Handle type_Japanese Wa Handle, Lamination_san-mai, Saya_plastic_small, Size_120 mm, Steel type_carbon steel, Steel_Shirogami #2, Use for_small knife
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The striking new collection by the brand Masakage and blacksmith Yoshimi Kato is called Yuki – snow. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance.

Kato Yuki Petty 120mm (4.7″) blade is essentially a smaller version of Gyuto knife (Chef’s knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.

The finish of the blade is called Nashiji, the literal translation of the word being “the skin of an (Asian) pear”. It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.  

The knife’s core is Shirogami 2 (White 2) steel, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to 62-63 HRC. The combination of carbon steel core and stainless outer layers gives us the best of both .worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge and efficient cutting and chopping on the other. Using the blade will give it a patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping and occasional application of Ballistol or Camellia oil is recommended.

Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a traditional japanese handle, oval in shape, made of magnolia wood with a ring made of red (stabilized) wood.

The knife is packed in a beautiful box – the natural blue colored paper has silver coloured kanji – signature by the master blacksmith. The box comes with a gift coin and a certificate stamped by the blacksmith and sharpener.

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