Yoshimi Kato AS/S Nashiji Petty 150mm
About Yoshimi Kato - Second careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.
Normally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
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Yoshimi Kato AS/S Nashiji Petty 150mm
Yoshimi Kato AS/S Nashiji Petty 150mm
About Yoshimi Kato - Second careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.
Normally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Original: $298.16
-65%$298.16
$104.36Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Yoshimi Kato - Second careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.
Normally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
