When it comes to hand-forged Japanese knives, this series is considered to offer excellent value for money. The perfect combination of Damascus patterns and forging marks with a European-style handle makes this knife highly desirable among professional chefs and hobbyists.

The Petty is a knife shape that should be purchased right after a general-purpose Gyuto or Santoku knife. It is useful for all smaller kitchen tasks, chopping and cleaning fruits and vegetables, deboning meat, or removing sinews. The Petty is often the favorite knife of many chefs.

The blade is made of VG10 steel, coated with multiple layers of Damascus and tsuchime forging marks. VG-10 is one of the most popular and highly regarded Japanese stainless steels for kitchen knives. It has strong corrosion resistance and can provide excellent sharpness. In Japanese, "tsuchime" means "hammered," and you will see actual hammer marks on the blade. This finish does two things: it gives the knife an appearance reminiscent of ancient Japanese handcrafted techniques and creates tiny air pockets that prevent a complete vacuum from forming, thus preventing starchy foods like potatoes from sticking to the knife.

The knife handle is made in a European style, from stabilized wood secured with three steel rivets and fastened with a stainless steel bolster welded at the point where the handle and blade meet.

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 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".