The Miyako series is a unique product from Japan. The Shizu Hamono forge team has carefully designed this series to be functionally, aesthetically and price-matched.

Petty knives are tasked with "minor" jobs in the kitchen. Whether you're chopping fruit, cleaning vegetables or simply don't see the need to use a large knife, the Petty is the right choice for you. It is also suitable for all tasks that you do with your hands, such as peeling garlic, peeling potatoes and the like. Due to its universality, it is often the case that the Petty is the most useful knife right after the Gyuto or Santoku.

The blade is made of 33 layers of Damascus steel with a beautiful contrast between the hazy layers and the highly polished center steel that sits next to the blade.

The handle is made of compressed wood in the shape of the letter D and is polished to a matte finish that gives a feeling of comfort and safety.

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. Check out our range of sharpening stones.
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".