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. One buyer gave it four stars rather than five, noting they felt it could have come a little sharper straight out of the box, though the overall fit, balance, and customer service still left them impressed.

Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, 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 a quality water stone with a final strop will keep the edge 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