Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi started and is making some of the best blades coming out of Echizen today.
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. Handheld 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 through herbs and other small items. Fun and functional. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.
Blacksmith: Yoshimi Kato
Location: Echizen Japan
Factory: Takefu Village
Edge Steel: VG10
Cladding: Stainless Damascus
Edge: Even 50/50
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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