Masakage Koishi Petty 120mm

At 120mm, this petty from the Masakage Koishi line sits at a more standard petty length than the smaller 75mm option, well suited to small prep work like mincing shallots and garlic or cleaning up a tenderloin. The stainless kurouchi finish on top of the blade helps keep the knife relatively low maintenance compared with other Japanese carbon knives.

The edge itself will still form a natural patina, since it is made from Aogami Super steel hardened up to 63 to 65 HRC, giving it outstanding edge retention for a knife this size. The handle is an octagonal cherry wood with a black pakka wood ferrule, matching the rest of the Koishi lineup.

What Customers Are Saying: Reviewers consistently praise this petty for holding a great edge and looking beautiful, calling it a high-quality option that will last for years of detail work.

Care Instructions: Aogami Super is reactive and among the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.

Brand: Masakage

Line: Koishi

Blacksmith: Yoshimi Kato

Location: Echizen, Japan

Workshop: Takefu Knife Village

Construction: Hammer Forged, San Mai

Cladding: Stainless Steel

Edge Steel: Aogami Super

HRC: 63-65

Finish: Kurouchi

Edge Grind: Even

Handle: Cherry Octagonal

Ferrule: Black Pakka Wood

Engraving: Hand Engraved

Weight: 2.1 oz (60 g)

Blade Length: 121 mm

Total Length: 250 mm

Spine Thickness at Heel: 3 mm

Blade Height: 30 mm