The petty knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.

AS Damascus “10‑Layer” Nashiji Kurouchi series blends the rugged charm of traditional kurouchi with refined nashiji (pear-skin) texture and elegant Damascus patterning. At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the kurouchi finish preserves grainy rustic patina that resists rust enhanced by the classic Nashiji speckle for both aesthetics and functionality. The ten-layer Damascus cladding of soft iron and steel creates subtle, linear patterning along the spine, complementing the knife’s utilitarian yet artful design. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.

Weight: 84g

Handle Material: Octagonal Walnut with black buffalo ferrule

Handle Length: 115mm (4.5")

Blade Length: 151mm (5.9")

Blade Depth: 30mm

Thickness at spine: 1.9mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Aogami Super (AS) core with stainless 10 layered steel cladding and kurouchi, nashiji finish 

Hardness (Rockwell scale): 62 - 63