Kato Yuki Petty 120mm (4.7")
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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.
|Steel type:||Shirogami#2 White|
|Hardness (HRC scale):||62-63|
|Overall length:||250mm (9.8")|
|Spine thickness:||2.4mm (0.1") - 1.9mm (0.1")|
|Weight:||65g (2.3 oz)|
|Handle length:||114mm (4.5")|
|Handle type / wood:||Japanese/ Magnolia|
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.
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I am located in the US. I bought a Yoshida Hamono HAP 40 wide gyuto. The knife performs extremely well. The transaction went smoothly. It was a pleasure to do business with this company.
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Un cuchillo precioso, me encanta el diseño y su agarre. No le doy 5 estrellas por que lo tuve que afilar nada más recibirlo, al afilado de fábrica le daría tan solo un 5/10. creo que un cuchillo como este debería llegar afilado al cliente al máximo de su capacidad.
From the knives that I’ve purchase to the ones I’m currently waiting for are phenomenal. My current daily driver is a Hokiyama 240 wa gyuto with your King 1000 Big Mama stone. Sat there laughing at the description. Currently sold my Sous Chef to get the current knife I’m using, thanks to Urban for helping me out. Looking forward to doing more business with SharpEdge.
I bought HAP-40 santoku Black tokyo night for my husband birthday 🥳!
Was absolutely successful 🙏🏻
the service is excellent, the helpfulness is perfect, the delivery is correct and fast, the product is impeccable, high quality, incredible sharpness the service is excellent, the helpfulness is perfect, the delivery is correct and fast, the product is impeccable, high quality, incredible sharpness ❤️
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Yesterday I cooked a Chinese meal for a couple of friends: a main mie dish and verious side dishes. Preparing all the vegetables and meat with this Santoku was a joy: effiortless and precise cutting. Probably this inspired me to be as precise in the cooking itself, because we all agreed that it was the best version of this recipe I ever made.
This is the second knife I purchased from SharpEdges. The first one - a Yoshida kiritsuke 135 mm black HAP-40 is also very good. I like the (almost) minimalistic simple but (almost) perfect finish of these Yoshida blades and handle.
All in all I regret that I did not discover your shop earlier. I already have a nice collection of other Japanese knives with different steels and shapes. No need on the short term for replacements or filling some gap. But who knows?
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Well received and everything in great condition, great knife bag and the blade covers fits perfectly... Thanks