Availability: Normally ships the same day
When people select own knife, cutting performance and edge retention are always one of the priority list. Moreover, it will be great if the knife does not require much additional care and attention in terms of daily maintenance,
This “Deep Impact” knife matches aforementioned preferences very well.
Its blade is made of Japan’s premium high carbon steel, Aogami Super (“Blue Super Steel”), which is sandwiched between two layers of soft stainless steel and then heat treated to HRc. 64-65.
The handle is made from black paper Micarta, which is a very durable and stable material. It is water-resistant, and will not shrink or crack in the same way that wood does.
A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Knife Model: JCK Natures Deep Impact Series Petty
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black Paper Micarta Handle with Stainless Steel Bolster
Saya Included: No.
Petty 120mm (4.7")
Petty 150mm (5.9")
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I´m not new to japanese knives, this is my 5th and my second aogami at that. You see, I bought it for a reason ;-) As always jck delivered. My expactations, high as they were, were exceeded by the super aogami edge. Now I can’t wait for the jack natures gyuto to return ...
I bought this for a friend. She has plenty of kitchen knives but none retains a good cutting edge. She was still delighted with it, weeks later, and says its her favourite for fine cutting, such as finely diced garlic and it is still much sharper than her other knives.
Love this knife. Beautiful workmanship and extremely sharp.
Service was good as always. The knife was a gift, so all I can say is that it looked good, and I will be happy to order from JCK again.
Besides being so sharp, I love the elegant simplicity of the blade. It’s my first Japanese knife and this one is a 150 mm petty with carbon steel between 2 stainless sides, so the exposed carbon at the blade’s edge can get a patina, which gives it character and that’s pretty cool! It fits well in my hand and handy for smaller cutting and slicing jobs. The handle is plain looking, and after only a few uses it already looks faded as if a very old knife. While I didn’t buy this knife for aesthetics, the dull appearance of the handle does bother me somewhat when compared to the fact that 1) my cheaper knives have handles that still look decent even after a decade and 2) I since bought a gyuto with a nice wa handle. So all in all when I look at the knives on my magnetic knife holder, this petty stands out like a sore thumb. Regardless, It cuts and slices really well and that’s what matters most. I showed it to my coworker who is a knife nerd, who me it’s great for the price point. Also, it arrived within a few days and was packaged with great care. Koki was very helpful and responsive. I really appreciate how there are many reviews (with pictures, sometimes even video) on this site compared to others, which has been helping me in my Japanese knife research!