The Fujimoto series from the Tadafusa forge is one of the finest Japanese blades. Their design combined with traditional, manual manufacturing techniques results in a product that leaves no one indifferent.

We use the Petty knife when we need to do "smaller" tasks in the kitchen, whether we need to clean or peel fruits and vegetables in our hands or quickly chop onions on the worktop, this shape is one of the most useful for every cook.

The steel used to make this knife is SLD, a semi-reactive steel developed by the Hitachi company for the purpose of cutting other steel. However, it has found wide application in the production of kitchen knives and is highly valued for its hardness, superior sharpness and high resistance to rusting, unlike its carbon counterparts.
The special structure of the steel allows it to retain its sharpness significantly longer than other steels, the very fact that it is used for cutting steel alloys speaks volumes for its resistance.
The black finish is called Kurouchi and is often referred to as blacksmith's finish in Japan. It is created after the blade tempering process.

The handle on this knife is oval in shape and is made of walnut wood combined with a black pakka collar. This design was specially selected for our shop during a visit to Japan and the forge itself.
The handle is highly polished and feels extremely comfortable in the hand.

Maintenance of semi-reactive knives:
This knife is made from high quality carbon steel that requires more attention to the shade than full stainless steels to give you a long lasting sharpness and blade appearance.

Cleaning and drying:
After each use, wash the knife by hand with lukewarm water and a mild detergent. Carefully dry the knife with a soft cloth or paper towel. The knife should never be left in water overnight. Store the knife in a safe place where it will not come into contact with other accessories.

Sharpening:
The best way to sharpen kitchen knives is by hand on a whetstone. Check out our range of sharpening stones.

Usage:
Use this knife only for the tasks for which it is intended to extend its life.

AVOID:
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds, etc.
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Note: traditional knives should only be sharpened on a water whetstone, as any other sharpening method could damage the blade.