This knife is ideal for anyone looking for traditional Japanese style, whether they are buying their first knife or completing a collection.

You can use this universal Petty knife to cut food on a cutting board, and its length allows you to do certain tasks, such as cleaning onions, in your hand. It is often the 135mm Petty that is the most useful knife in a chef's arsenal, right after the universal Gyuto or Santoku shapes. Also, this knife size can be an excellent universal choice for housewives who avoid large knives.

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 is oval in shape and is made of raw magnolia wood combined with a black pakka collar which further adds to the traditional look. It gives off a pleasant and safe feeling in the hand.

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".