All the knives of the master smith Yoshimi Kato are real little masterpieces that speak for themselves. This Petty is no exception.

Yoshimi uses different types of hammers to achieve an authentic look unique to his style on his knives. We use the Petty knife when we need to do "smaller" tasks in the kitchen, whether we need to clean or peel fruits and vegetables in our hands or quickly chop onions on the worktop, this shape is one of the most useful for every cook.

The SG2 steel from which the blade is made is produced using the most modern technological processes known to man, and its powdery structure allows it to retain its sharpness for a very long time and to be resharpened with ease.

The handle is made of a combination of rosewood or palisander, which is highly valued for its specific notes, and red pakka wood used for the collar of the handle. With a traditional Japanese octagon shape, this handle gives you the perfect sense of security and control over this beautiful knife.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".