Mr. Yamamoto's knives are truly a work of art in themselves. His work is completely unique and refined to such an extent that in the world of knives it can hardly be better.

Petty is the knife shape that is perhaps most often used with universal shapes like Gyuto or Santoku. The short blade is suitable for many kitchen tasks, especially when processing smaller foods or making extremely precise cuts.

The blade is made in damascus technique where around the central Aogami Super steel there are 35 layers of damascus made of soft iron. The core itself reaches an incredible hardness of 63+ degrees on the Rockwell scale, and the outer, softer layers protect it from possible cracking. In practice, this means that you get a blade of "unreal" sharpness that retains that sharpness for an extremely long time. In return, this knife must be carefully washed and dried after each use so that it does not form rust.

The handle has a traditional, octagonal shape and is made of rosewood with an elegant pakka wood collar that contributes to the durability of the handle itself and a secure connection to the blade. It is extremely comfortable in the hand and while using this knife you will feel like you are using a real Japanese katana!

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. 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 rinds, rinds...
-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".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".