A petty knife earns its keep on small, precise tasks, and this 150mm version from the Masakage Kiri line handles them with real polish. The blade carries a stainless Damascus cladding, a hammer-forged pattern whose hazy, layered surface gives the line its name, since kiri means mist in Japanese.
At the core sits VG-10, a steel built specifically for cutlery and hardened here to 61 to 62 HRC for a crisp, long-lasting edge. The petty is ground with a symmetrical 50/50 edge and finished with hand-engraved kanji along the spine. A magnolia wood handle in an oval shape pairs with a red dyed pakka wood ferrule for a grip that is comfortable and visually striking. The knife is made at Takefu Knife Village in Echizen by Yoshimi Kato, the blacksmith behind the entire Kiri line and son-in-law of fellow Takefu smith Hiroshi Kato.
What Customers Are Saying: After a month of regular use, one reviewer found the blade passed the classic newspaper test right out of the box, with craftsmanship that drew immediate praise. The edge holds up well with consistent maintenance, and the early impression was strong enough that the buyer planned to keep coming back to this line for future purchases.
Care Instructions: Since both the core and cladding are stainless, this knife is easy to maintain day to day. Hand wash and dry it after use, skip the dishwasher, and keep it away from bones and frozen foods. Quality water stones are the right tool for sharpening when the edge needs a refresh.Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Oval Magnolia Wood
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 1.9 oz (54 g)
Blade Length: 146 mm
Total Length: 272 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
At the core sits VG-10, a steel built specifically for cutlery and hardened here to 61 to 62 HRC for a crisp, long-lasting edge. The petty is ground with a symmetrical 50/50 edge and finished with hand-engraved kanji along the spine. A magnolia wood handle in an oval shape pairs with a red dyed pakka wood ferrule for a grip that is comfortable and visually striking. The knife is made at Takefu Knife Village in Echizen by Yoshimi Kato, the blacksmith behind the entire Kiri line and son-in-law of fellow Takefu smith Hiroshi Kato.
What Customers Are Saying: After a month of regular use, one reviewer found the blade passed the classic newspaper test right out of the box, with craftsmanship that drew immediate praise. The edge holds up well with consistent maintenance, and the early impression was strong enough that the buyer planned to keep coming back to this line for future purchases.
Care Instructions: Since both the core and cladding are stainless, this knife is easy to maintain day to day. Hand wash and dry it after use, skip the dishwasher, and keep it away from bones and frozen foods. Quality water stones are the right tool for sharpening when the edge needs a refresh.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) First Japanese BladePosted By: McCraigan - verified customer
5 people found this review helpful
I've been using this knife for almost a month now and it is incredible. Out of the box it easily passed the newspaper test and the craftsmanship is gorgeous. It's easy to care for and keeps a nice edge as long as you make sure to stay on top of upkeep and general knife maintenance. All in all a great investment and I will probably continue to buy this line of knives in the future.
5 people found this review helpful
I've been using this knife for almost a month now and it is incredible. Out of the box it easily passed the newspaper test and the craftsmanship is gorgeous. It's easy to care for and keeps a nice edge as long as you make sure to stay on top of upkeep and general knife maintenance. All in all a great investment and I will probably continue to buy this line of knives in the future.
