If you are looking for a small knife that fits perfectly in your hand, which is reliable, always sharp and ready whenever you are, this is the right knife for you!

Petty is the knife that we usually reach for first in household kitchens. Also, this knife is becoming a favorite shape for professional chefs who are often attached to their best "small" blade. The length of the blade of 135 mm is quite sufficient for performing some larger tasks such as cutting onions or deboning meat. This knife certainly achieves its full working potential when you do smaller, delicate things such as peeling and crushing garlic, separating veins from pieces of meat or when processing food in your hands.

Ginsan (Silver 3) is a stainless steel produced by the Hitachi company. It is one of the favorites for making knives and it has a particularly suitable "Nashiji" finish. This steel is very easy to re-sharpen and retains its sharpness for an extremely long time. In every sense, it resembles Hitachi's famous steels such as Aogami and Shirogami steel, with the fact that, unlike them, it does not rust. The Nashiji ending in translation would denote the texture of the skin of a Japanese pear. It is obtained by a special style of forging, and on the knife next to it you can notice the contrast between the polished and hazy "kasumi" part of the blade.

The handle of this knife is made of paku wood in the western style we are used to. It fits perfectly in both the larger and smaller hand and provides a sense of comfort and safety without slipping!

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".