The Kaen series of knives is a true gem of the Makoto forge. These are Coreless knives, created by overlapping two layers of steel so that fine damascus starts from the blade itself. Then comes the hazy processing and unique tuschime with unique kaleidoscopic hammer blows.

The Petty Knife is the perfect choice for all those "minor tasks" in the kitchen that require speed, precision and total control. It is ideal for cleaning and peeling fruits and vegetables in the hand, but also for quickly chopping onions, herbs or smaller foods on a cutting board. Thanks to its compactness and lightness, this shape is particularly suitable for those who do not like large knives or feel insecure when using them. Despite its smaller size, the petty knife is surprisingly versatile and can cover almost all of a chef's daily needs.

"Coreless knives" or knives without a core represent knives that are not forged in the traditional Japanese San-mai technique, but forged by overlapping two high-quality steels. In this case, they are VG10 and VG2 steels, and the quality of their joint is reflected in an extremely hard blade, better sharpness retention and a nicer and better cutting feeling than is the case with other knives made of VG10 steel.

The handle is light, made of dark exotic ebony wood combined with bright red pakka wood. The octagonal shape of the handle provides the user with a well-balanced, non-slip grip.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".