A limited series of knives that combines more than 350 years of Japanese tradition with the rarest and most precious materials, intended for culinary masters and collectors of top blacksmithing skills.

Made of the latest SG Strix steel from the Takefu workshop, with a hardness of up to HRC 65, this knife is a real masterpiece and a confirmation of Nigara Hamono craftsmen's commitment to pushing the boundaries of modern knifemaking. Not only is the steel top quality, but the craftsmanship is equally impressive.

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. Its design combines elegance and functionality, making it one of the most practical and useful knives - both for professionals and for cooking enthusiasts who want pleasure in every precise cut.

The blade is decorated with a tsuchime pattern with two different types of hammers, giving it a refined and sophisticated aesthetic. In addition, the damask pattern is so impressive that it appears almost three-dimensional in person.

The handle is made of rosewood in combination with white buffalo horn. Since these are natural materials, each shade and tone is unique, so each knife will have its own exclusive color combination, different from the one shown in the photos.

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".