Best To Use
(click on icons for more knives)
Kato Petty Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory.
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. 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 core of this knife is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern.
Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red&black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.
Specifications:
| Blade shape: | Petty |
| Steel type: | VG-10 |
| Hardness (HRC scale): | 60-61 |
| Overall length: | 355mm (10.03") |
| Blade length: | 150mm (5.9") |
|
Blade height:
|
29mm (1.1") |
| Spine thickness: | 1.4mm (0.05") |
| Weight: | 70g (2.4 oz) |
| Handle length: | 104mm (3.6") |
| Handle type / wood: | Western / Black & Red Pakka wood |
| Blacksmith: | Yoshimi Kato |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.