|Blade Length||120 mm|
|Total Length||250 mm|
|Ferrule||Black Pakka wood|
|Height Spine to heel||31 mm|
|Width at Spine||2 mm|
Yoshimi Kato-san works out of the Takefu Knife village and took over the Family business from his father in 2013. His Father Hiroshi Kato-san started the shop in the late 1960's and was inaugurated as the 4th Chairman of the Takefu Knife village in 1994. Making incredible knives runs in the family obviously and we're very excited to have these incredibly sharp knives in our shop. They are sharpened by famous knife sharpener Makoto Kurosaki-san; brother of one of our favorite knifemakers Yu Kurosaki-san.
Petty knives are great for all the little things; shallots, garlic, chilies and other small vegetables are easily handled with this blade. Functions very well as a boning knife as well; Breaking down chickens, rabbits and other small game is a breeze, it can even handle larger pieces of meat like de-boning a pork shoulder for example. For professionals this is the go to "line knife" as it doesn't take up much space during service but is agile and capable. For the home cook it's a great knife to leave out all day on the countertop for the same reasons and makes breakfast and lunch prep fast and simple.
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.