Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm An picture of a traditional

An picture of a traditional Japanese ink wash painting is sparked by a black and white pattern

Aogami #2 iron clad steel is used to make the blade of this Kajibe nakiri knife

The core is made of 37 layers of low and high carbon stainless steel and is made of the finest Japanese knife steel VG-10

the blades of the Wakiita Series knives are designed to last

Handmade little knife by Mutsumi Hinoura

Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm An picture of a traditionalYoshimi Kato Petty knife, produced in Japan. Aogami Super steel with a stainless steel clad makes up the blade. 150 mm is the length of the blade. Work with cherrywood. Yoshimi Kato suggested hand washing and drying with a towel for small knives. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but fruits, vegetables, and proteins.