Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm you may successfully sear meat

you may successfully sear meat

the blades of the Wakiita Series knives are designed to last

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

the cocotte

The distinctive hammered Senkou texture on the blade surface is reminiscent of Japanese fireworks

Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm you may successfully sear meatYoshimi 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.