Matsubara Sushime Aogami #2 150mm Petty Knife Review: A Butchery-Friendly Favorite

Introduction

Petty knives are the quiet workhorses of a kitchen knife collection, and picking a favorite is never as simple as it sounds. Among the current lineup of petty knives, one model stands out enough to earn top marks: the Matsubara Sushime Aogami #2 150mm Petty Knife, fitted with an octagonal rosewood and buffalo horn handle that works for both right-handed and left-handed users.

Who This Knife Is For

This is a knife for cooks who reach for their petty constantly, whether that means small butchery tasks, trimming, or quick prep work where pulling out a larger knife feels like overkill. The 150mm length hits a sweet spot: you can work close to the tip for control, while the extra blade length keeps your fingers further away from whatever you are breaking down.

If your petty knife lives on the board rather than in the knife roll, the generous blade height is another reason this one fits. It can almost be treated like a small gyuto, which opens up a wider range of daily tasks.

The Steel: Carbon Core with Stainless Cladding

The blade uses Aogami #2 carbon steel rather than the more coveted Aogami Super. That is arguably a step down on paper, but for butchery work it is a sensible trade: a steel that is not quite as brittle, so the edge is less likely to give you trouble with chipping.

The stainless cladding adds another layer of practicality. You get the benefits of the carbon core, namely better edge retention and easier sharpening, while the stainless outer layer protects most of the blade from rust and discoloration. A small sliver of carbon steel does remain exposed just past the wavy clad line near the edge, so the knife needs to be kept dry and clean. The upside is that if maintenance slips, only that small section is at risk.

Cutting Feel and Blade Geometry

The cutting feel is where this knife earns its keep. The blade is not super thin right out of the handle, so it does not feel delicate in hand, but there is a nice distal taper toward the tip. Behind the edge, the geometry is nice and thin, which keeps the knife moving smoothly through food.

The rustic finish on the blade is also worth mentioning. It has an almost nashiji-style texture that gives the knife a distinctive, understated look without any gloss or fuss.

Handle and Fit and Finish

The octagonal handle pairs rosewood with a buffalo horn ferrule, and it is genuinely comfortable to hold. Fit and finish are neatly done: where the tang meets the handle there are no gaps or bumps, and the junction between ferrule and handle is clean.

The handle might look a little short at first glance, since many 150mm petties ship with a handle nearly the same length as the blade. In practice it feels more than long enough for the blade, with no discomfort during use. The choil and spine are relatively rounded off as well. They are not the most elaborately sanded around, but there are no sharp edges, which adds to the overall comfort.

Things to Consider Before Buying

• The exposed carbon steel near the edge needs to be kept dry and clean to prevent rust or discoloration.
• Aogami #2 is not the very top of the carbon steel hierarchy, so if you specifically want Aogami Super, this is not that.
• The handle is shorter than what you may expect on a 150mm petty, though it remains comfortable in use.

Buying Advice

If you use a petty knife for butchery-style tasks, small vegetable work, herbs, ginger, chilies, and garlic on the board, this knife covers nearly all of it. The blade height makes it versatile enough to handle finer board work that many petties would struggle with, and the thin edge geometry keeps the cutting feel enjoyable across all of those tasks.

If your priority is maximum edge retention from a premium carbon steel above all else, you may want to compare alternatives. But for a dependable daily petty that resists chipping, cleans up easily thanks to the stainless cladding, and looks genuinely handsome doing it, this one is an easy recommendation.

Conclusion

The Matsubara Sushime Aogami #2 150mm Petty Knife earns its favorite status through balance rather than any single headline spec: a forgiving carbon core with stainless cladding, confident blade height, thin behind-the-edge geometry, and a comfortable octagonal handle with tidy fit and finish. For cooks who want one small knife to handle butchery, herbs, and everything in between, it is a very complete package.