This 150mm petty from Yoshimitsu sits right in the middle of common petty lengths, giving it enough reach for general prep while staying nimble enough for detail work like garnishes. Paired with a standard chef knife and a bread knife, a blade like this covers nearly every cutting task in a home kitchen.
The core is Hitachi Blue Paper #2, also called Aogami #2, one of the most popular steels in Japanese kitchen knives for its strong edge retention and ability to take a more acute edge than White steel. The steel is hardened to about 62 HRC and wrapped san mai style in a stainless outer layer, which protects the core and simplifies daily maintenance considerably. The handle is octagonal walnut with a black pakka wood ferrule, finished with hand stamped kanji. Yoshimitsu Hamono is a five brother shop near Nagasaki that CKTG was the first US retailer to carry.
What Customers Are Saying:More than one reviewer notes that the extra knuckle room and taller profile make this feel closer to a small santoku than a typical petty, which adds to its versatility for everyday prep. Patina develops quickly with regular use, and most owners find only light touch ups on a fine rod or stone are needed to keep the edge going. One buyer was upfront that the fit and finish on the cladding showed some roughness out of the box, calling it a fair tradeoff for an artisan blade at this price and planning to thin and even out the grind themselves over time.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the petty will go unused for a while. Hand wash only to keep the blade and walnut handle in good shape.
The core is Hitachi Blue Paper #2, also called Aogami #2, one of the most popular steels in Japanese kitchen knives for its strong edge retention and ability to take a more acute edge than White steel. The steel is hardened to about 62 HRC and wrapped san mai style in a stainless outer layer, which protects the core and simplifies daily maintenance considerably. The handle is octagonal walnut with a black pakka wood ferrule, finished with hand stamped kanji. Yoshimitsu Hamono is a five brother shop near Nagasaki that CKTG was the first US retailer to carry.
What Customers Are Saying:More than one reviewer notes that the extra knuckle room and taller profile make this feel closer to a small santoku than a typical petty, which adds to its versatility for everyday prep. Patina develops quickly with regular use, and most owners find only light touch ups on a fine rod or stone are needed to keep the edge going. One buyer was upfront that the fit and finish on the cladding showed some roughness out of the box, calling it a fair tradeoff for an artisan blade at this price and planning to thin and even out the grind themselves over time.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the petty will go unused for a while. Hand wash only to keep the blade and walnut handle in good shape.
- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki, Japan
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- HRC: 62
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.8 oz (74 g)
- Blade Length: 150 mm
- Total Length: 272 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 34 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Should be marketed as a mini-cooks knife!Posted By: Dani
27 people found this review helpful
When I think of a petty, a long paring knife comes to mind. Title is due to the knuckle room under the handle. The Yoshimitsu Blue #2 Petty is great prep knife for garnish. In the couple weeks I have had it, it has built up a great patina and hasn't needed more than a touch up on the 2K rod. Gave it 2-stars. For me 4-stars is a good rating as few knives truly deserve 5-stars.
27 people found this review helpful
When I think of a petty, a long paring knife comes to mind. Title is due to the knuckle room under the handle. The Yoshimitsu Blue #2 Petty is great prep knife for garnish. In the couple weeks I have had it, it has built up a great patina and hasn't needed more than a touch up on the 2K rod. Gave it 2-stars. For me 4-stars is a good rating as few knives truly deserve 5-stars.
Worth itPosted By: Mr. Z
35 people found this review helpful
So far so good. Kind of plane Jane but a nice mid range size. Good for small veg prep, very good little slicer. I got the finishing service and it showed up razor sharp. A fun little knife. Worth the pickup for the price.
35 people found this review helpful
So far so good. Kind of plane Jane but a nice mid range size. Good for small veg prep, very good little slicer. I got the finishing service and it showed up razor sharp. A fun little knife. Worth the pickup for the price.
Satisfied overallPosted By: Anonymous
33 people found this review helpful
Bought this Yoshimitsu primarly because of the shape, taller than most pettys of this size and almost looks like a small santoku which adds to the versatility, and the looks (kanjis on both sides of the blade and on the handle!). Feels great in hand and to tackle almost any task. fit and finish is poor but it is to be expected for an artisan blade. I will thin it out and try to even the grind once I'm confident that my skills can recreate or come close the the beautiful finish on the cladding.
I am a bit disappointed with the edge retention, I was excepting it to be better (do not own other B
33 people found this review helpful
Bought this Yoshimitsu primarly because of the shape, taller than most pettys of this size and almost looks like a small santoku which adds to the versatility, and the looks (kanjis on both sides of the blade and on the handle!). Feels great in hand and to tackle almost any task. fit and finish is poor but it is to be expected for an artisan blade. I will thin it out and try to even the grind once I'm confident that my skills can recreate or come close the the beautiful finish on the cladding.
I am a bit disappointed with the edge retention, I was excepting it to be better (do not own other B
