This 150mm wa-petty from Yoshimi Kato is built for precision tasks like peeling, slicing herbs, and trimming proteins, sized to handle detail work that a full-size gyuto would struggle with. The traditional oval wa handle feels comfortable and nimble in hand for both professional cooks and home cooks alike.
The core is VG-10 stainless steel, known for excellent edge retention, corrosion resistance, and ease of maintenance, clad in a softer stainless outer layer finished in the suminagashi style and acid etched to reveal its beautifully patterned Damascus surface. The knife is hand forged in Echizen, balancing aesthetics, performance, and value in a single small blade.
Care Instructions: VG-10 is a low-maintenance stainless steel, so hand-wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Weight: 2.3 oz (66 g)
Blade Length: 150 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
The core is VG-10 stainless steel, known for excellent edge retention, corrosion resistance, and ease of maintenance, clad in a softer stainless outer layer finished in the suminagashi style and acid etched to reveal its beautifully patterned Damascus surface. The knife is hand forged in Echizen, balancing aesthetics, performance, and value in a single small blade.
Care Instructions: VG-10 is a low-maintenance stainless steel, so hand-wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
