Few knives combine the characterful, handcrafted aesthetics this Kato AS line is known for with this level of cutting performance, and the 150mm petty proves the point at a smaller scale. Master blacksmith Yoshimi Kato hand-forges every blade in this line and finishes each with the rustic nashiji surface that has become his signature, working from a workshop with roots stretching back to 1928 in Takefu Village, Echizen.
The core is Hitachi Aogami Super steel, clad in low-maintenance stainless for everyday convenience, with the keen edge-taking and durable edge-holding properties that have made AS a favorite among serious cooks. The keyaki wood octagonal handle with brown pakka wood ferrule is comfortable and well balanced for the detail work a petty is built around - in-hand trimming, peeling, segmenting citrus, and mincing aromatics. As a handmade knife, dimensions vary slightly from piece to piece, and the carbon core will patina with normal use.
What Customers Are Saying: One reviewer who paired this petty with a matching Kato santoku found the original grind a bit thick for their preference and thinned it themselves, after which it became their go-to tool for shallot slicing and onion mincing - they note the fit and finish are superb regardless, and edge retention earns a full five stars even after extensive use on a hard cutting board. Another reviewer, after several months of use, calls the fit and finish great and the sharpness out of the box unbelievable, describing detailed cuts they did not expect to manage with a petty this size. A third describes the blade as visually striking with a dark, almost gun-metal finish and notes the steel rings with a clarity that speaks to genuinely excellent heat treatment - calling the blacksmiths behind it true experts at their craft.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
The core is Hitachi Aogami Super steel, clad in low-maintenance stainless for everyday convenience, with the keen edge-taking and durable edge-holding properties that have made AS a favorite among serious cooks. The keyaki wood octagonal handle with brown pakka wood ferrule is comfortable and well balanced for the detail work a petty is built around - in-hand trimming, peeling, segmenting citrus, and mincing aromatics. As a handmade knife, dimensions vary slightly from piece to piece, and the carbon core will patina with normal use.
What Customers Are Saying: One reviewer who paired this petty with a matching Kato santoku found the original grind a bit thick for their preference and thinned it themselves, after which it became their go-to tool for shallot slicing and onion mincing - they note the fit and finish are superb regardless, and edge retention earns a full five stars even after extensive use on a hard cutting board. Another reviewer, after several months of use, calls the fit and finish great and the sharpness out of the box unbelievable, describing detailed cuts they did not expect to manage with a petty this size. A third describes the blade as visually striking with a dark, almost gun-metal finish and notes the steel rings with a clarity that speaks to genuinely excellent heat treatment - calling the blacksmiths behind it true experts at their craft.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
- Blacksmith: Yoshimi Kato
- Brand: Kanehiro Uchi Hamono
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Aogami Super (AS)
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- Handle: Keyaki Wood Octagonal
- Ferrule: Brown Pakka Wood
- Edge Grind: Even
- Weight: 2.3 oz (66 g)
- Blade Length: 150mm
- Total Length: 279mm
- Spine Thickness at Base: 2mm
- Blade Height: 30mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great after thinningPosted By: Daniel E - verified customer
8 people found this review helpful
I bought this petty it to match the Kanehiro santoku I have (which I love!). I'm like the other reviewer who said he didn't really know where the petty fits in in the kitchen. When I first got it, I thought it was too big to use as a pairing knife and too small to use as a chopper. The more I practice, though, the more I can use it for pairing (I can't tell you how many apples I've pealed and cored with this knife!). My main use is for mincing onions, shallots, and garlic, and it works great.Beyond my confusion on how to use the knife, the other issue I had was that I just didn't like the way it cut. I thinned it quite a bit and like it much more now. It's definitely my go-to shallot slicer now that I've brought it closer to a laser. This is the only reason I'm rating this as 4-stars rather than 5, but another user who understands how to use a petty may like it a little thicker. Fit and finish is superb, and the aesthetics of the rustic finish just can't be beat if you like that sort of thing (and I do). Edge retention is 5 stars, for sure. After finding the right edge, I've used it quite a bit on a very hard cutting board and haven't noticed the slightest bit of dulling.Anyway, it's a solidly built little knife that is growing on me.
8 people found this review helpful
I bought this petty it to match the Kanehiro santoku I have (which I love!). I'm like the other reviewer who said he didn't really know where the petty fits in in the kitchen. When I first got it, I thought it was too big to use as a pairing knife and too small to use as a chopper. The more I practice, though, the more I can use it for pairing (I can't tell you how many apples I've pealed and cored with this knife!). My main use is for mincing onions, shallots, and garlic, and it works great.Beyond my confusion on how to use the knife, the other issue I had was that I just didn't like the way it cut. I thinned it quite a bit and like it much more now. It's definitely my go-to shallot slicer now that I've brought it closer to a laser. This is the only reason I'm rating this as 4-stars rather than 5, but another user who understands how to use a petty may like it a little thicker. Fit and finish is superb, and the aesthetics of the rustic finish just can't be beat if you like that sort of thing (and I do). Edge retention is 5 stars, for sure. After finding the right edge, I've used it quite a bit on a very hard cutting board and haven't noticed the slightest bit of dulling.Anyway, it's a solidly built little knife that is growing on me.
Product ReviewPosted By: Chris L. - verified customer
6 people found this review helpful
It's taken me a couple of months since I got this petty, but I'm ready to review. Great fit and finish. Unbelievably sharp out of the box. Love the handle(mine is a darker wood than in the picture). I've been amazed at the detailed cuts I've been able to produce with this little baby. It took some getting used to(this is my 1st 150mm petty)but is sooooo worth it. Buy it!
6 people found this review helpful
It's taken me a couple of months since I got this petty, but I'm ready to review. Great fit and finish. Unbelievably sharp out of the box. Love the handle(mine is a darker wood than in the picture). I've been amazed at the detailed cuts I've been able to produce with this little baby. It took some getting used to(this is my 1st 150mm petty)but is sooooo worth it. Buy it!
Product ReviewPosted By: CK - verified customer
7 people found this review helpful
I really, really like these knives. Not only are the blades visually stunning (the finish can be described as dark gun metal), these Kanehiros are HARD. Ping the blade and listen to it resonate. The difference is like comparing crystal to glass. These are effectively small swords. Amazing blacksmiths at work here. It would be fantastic to see more types of knives from this maker.
7 people found this review helpful
I really, really like these knives. Not only are the blades visually stunning (the finish can be described as dark gun metal), these Kanehiros are HARD. Ping the blade and listen to it resonate. The difference is like comparing crystal to glass. These are effectively small swords. Amazing blacksmiths at work here. It would be fantastic to see more types of knives from this maker.
