Overview

Hand-forged in Echizen by veteran smith Hiroshi Kato, the Masakage Koishi Petty 150 mm distills the powerhouse Koishi line into a feather-weight utility scalpel. A razor-hard Aogami Super core (~HRC 63-64) is wrapped in stainless cladding and finished with a rugged kurouchi tsuchime (“pebble”) texture that sheds food like river stones in a stream. At just 72 g, it feels laser-light in hand, yet the thin 2–3 mm spine keeps cuts true and confident. Paired with an octagonal cherry handle and pakkawood ferrule, it’s equally at home trimming silver-skin, supreming citrus, or knocking out a garlic-mince without dragging out the chef’s knife.

Common Questions

Q: Can a 150 mm petty replace my paring and chef’s knife? A: Think of it as the perfect middle-child: long enough to portion chicken breasts on the board, nimble enough to peel an apple in-hand. For 80 % of quick prep tasks, you’ll reach for the Koishi first.

Q: How do I maintain Aogami Super steel? A: The core will patina over time—just rinse, dry, and store it dry. The stainless cladding keeps rust worries low. Touch up on a ceramic rod, then strop; full sharpening sessions will be few and far between thanks to the high hardness.

Specifications

Core Steel: Aogami Super carbon steel

Cladding Type: Stainless steel, kurouchi tsuchime finish

Blade Length: 150 mm

Overall Length: 279 mm

Spine Thickness (Heel): 3 mm

Spine Thickness (Mid): 2 mm

Blade Height: 29–30 mm

Weight: 72 g

Handle Material: Octagonal cherry wood & black pakkawood ferrule

Hardness (HRC): ~63-64