Yoshimi Kato SG2 HYO Petty 150mm

The Yoshimi Kato SG2 HYO Petty 150mm is made for the smaller jobs that deserve a precise blade. From slicing strawberries and segmenting citrus to trimming boneless meat and finely cutting shallots, its slim profile gives you control when working with smaller ingredients.

Hand forged in Yoshimi Kato’s workshop in Echizen, Japan, the HYO brings the maker’s craftsmanship into a compact utility knife. Its thin grind supports clean, accurate cuts, while the pointed tip is useful for delicate trimming and detailed preparation.

HYO means “hail”, a reference to the irregular hammered marks across the blade. This tsuchime finish gives the knife a distinctive texture that catches the light, adding character to an otherwise clean, understated design.

At 150mm, this petty knife bridges the gap between a small paring knife and a full sized chef’s knife. It offers enough length for slicing smaller ingredients while remaining nimble for close work, making it a useful companion to a gyuto, santoku or bunka.

Steel and Construction

The cutting core is SG2 powdered stainless steel, heat treated to approximately 63 HRC. SG2 is valued for its wear resistance and edge retention, making it well suited to a fine cutting edge that stays sharp through regular preparation.

Stainless steel cladding surrounds the core, forming a three layer construction. Both the core and cladding offer good corrosion resistance, making daily care straightforward.

The thinly ground blade prioritises cutting precision and should be used with a light, controlled hand. Its double bevel edge is suitable for both left and right handed cooks.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Although stainless steel resists corrosion, the knife should not be left wet, soaked or placed in a dishwasher.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through cuts or prying with the tip. This is a fine cutting tool for precise preparation.

Maintain the edge with a whetstone and protect the blade during storage. Regular light maintenance will help preserve its cutting performance.

Best for: Preparing fruit, trimming boneless meat, slicing small vegetables, detailed tip work and complementing a larger chef’s knife.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Stainless construction makes care straightforward, while the thin edge benefits from controlled cutting technique.

HRC: 63

Made in Japan.

Free shipping on orders over R1,500.