Tsunehisa Shirogami Petty 135mm

Regular price 12,500.00 RSD
Sale price 12,500.00 RSD Regular price 0.00 RSD
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Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Tsunehisa Shirogami Petty 135mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

This knife was forged in the Tosa region of Japan. For lovers of tradition, it is interesting that it was forged from white steel no. 2, which in its structure is most reminiscent of the famous Tamahagane steel, from which katanas were made.

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

As we mentioned, in this knife there is Shirogami- carbon steel and it represents the middle layer. Around it, there are two protective layers of softer, stainless steel that, in addition to preventing the knife from rusting, also have the function of absorbing shocks that could otherwise damage the extremely hard steel. This steel lamination technique is called San-mai.
Immediately after the polished blade we come across "kasumi", a hazy finish and then "tsuchime", i.e. the part on which traces of hammering have been left. Overall, this knife really has a great deal of tradition and blacksmithing in it.

The handle is made of cherry wood in an oval shape and is particularly finely polished to a high gloss. It gives the user a feeling of comfort and safety in the hand.

Specifications

Manufacturer: Tsunehisa
Blade type: Petty
Blade length: 135mm
Total length: 265mm
Knife weight: 70 years
Blade type: Double bevel
Back thickness: 2 mm
Steel: Shirogami
Hardness HRC: 62 ±1

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. 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".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

  • Karbonski noževi - patina

    Carbon knives - Patina

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