The Revolution series represents a real refresh on the knife market. Simple design paired with the highest quality materials known to man put these knives at the very top of every chef's and hobbyist's wish list.

Petty with a 150mm blade is actually a multifunctional kitchen knife that you can use both for chopping vegetables and for processing meat, and is especially convenient for users who have an aversion to large blades. This is probably the knife that will be a favorite in every household and the one that the hand goes to first when it comes to preparing small quantities of food. Housewives love it!

The blade is made in the San-mai technique, from the latest generation of powder steel - SG2. In other words, by buying this knife, you get a 2in1 combination - a very durable blade, but also a hard blade that will retain its sharpness and power for a very long time.

Mcusta has improved the handle making over time to pure perfection, which is immediately noticeable on this knife. It is made of high-quality red pakka wood in a decagon shape. Unlike traditional Japanese handles that are octagonal, this handle has as many as 10 specific angles to provide the user with maximum comfort.

When you choose the Mcusta brand, you're not just buying a knife – you're buying lasting value for future generations.

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".