After serving as an apprentice under his famous father, Yoshimi Kato has taken up the reigns of the business and is making knives that his father would be proud of. The company operates from their shop at the Takefu Knife Village cooperative, home of some of the world’s greatest blade makers.
This lovely little Nashiji Suminagashi Petty is made from a popular stainless steel known as VG-10. It is favored by some of the giants in the Japanese knife industry including Shun and Miyabi. The reasons for this favor are many, and they include good edge retention as well as very high wear and corrosion resistant characteristics. The steel is used as the inner core of this san-mai sandwich. The outer layer is a softer stainless steel which is hammer-forged to create a lovely damascus or suminagashi pattern. The damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
This is a very short blade with big aspirations as a versatile cutting tool around the kitchen. Hand held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies though herbs and other small items. Fun and functional. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.
Weight: 2.2 ounces
Blade Length: 121 mm
Total Length: 248 mm
Spine Thickness at Base: 2.8 mm
Blade Height: 29.8 mm
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