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Kagayaki


 

JCK Original Kagayaki CarboNext Series Petty (125mm and 150mm, 2 sizes)

Availability: Normally ships the same day


Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61.  The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

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.

 

Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

  • Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.
  • ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs. 

Knife Model: JCK Original Kagayaki CarboNext Series Petty

Blade Material:  CarboNext (Next generation of Carbon Tool Steel material)

Rockwell Hardness (HRc): 59 to 61

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Petty 125mm (4.9")
Cutting edge length: 125mm (4.9")
Total Length: 230mm (9.0")
Blade Thickness: 1.8mm (0.07")
Blade Width: 26mm (1.0")
Handle Length: 100mm (3.9")
Total Weight: 71g (2.5oz)
Petty 150mm (5.9")
Cutting edge length: 150mm (5.9")
Total Length: 260mm (10.2")
Blade Thickness: 1.8mm (0.07")
Blade Width: 28mm (1.1")
Handle Length: 105mm (4.1")
Total Weight: 82g (2.8oz)

 

Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:

  • Petty + US$6
  • Santoku, Gyuto + $10

Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.

For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion. 

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.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust. 

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Customer Reviews
5.0 Based on 25 Reviews
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Filter Reviews:
JB
12/25/2020
Jeff B.
United States United States
I recommend this product
150mm Kagayaki CarboNext petty

Excellent quality and razor sharp

JK
12/20/2020
Julian K.
Bulgaria Bulgaria
I recommend this product
Thank you Mr. Koki and your amazing team.

Thi is my second knive from you, and i have to say everything was absolute perfection from the fast delivery(from Japan to Bulgaria for 7 days wow) to the perfect customer service. I'm so happy. My package was in great condition.Big respect for you company. And the Knives oooh they are exceptional. I thought that i have japanese knives and nothing can't impress me, i used Kai and Global till now. I received one knive from you wa santoku blue moon series amazing knive exceptional sharpness it was a gift from my boss. When i tried i order petty 15mm from carbonext series and ohh gods of sharpness its such a craftmanship and the ringing sound of steel its magical.

JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series Petty (125mm and 150mm, 2 sizes) ReviewJapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series Petty (125mm and 150mm, 2 sizes) Review
DC
12/08/2020
Denis-Jacques C.
Portugal Portugal
I recommend this product
After used

Used 5 times a day, wiped off after use and no rust. A sharpness that I appreciate...

JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series Petty (125mm and 150mm, 2 sizes) Review
RP
12/07/2020
Ralph P.
Germany Germany
I recommend this product
The knife I didn't know I needed

Until now I would slice everything with 8 inch chef knives. Which is fine. But once I sliced a shallot with the Kagayaki Petty fine took on a new meaning. Great knife, makes prep oddly pleasing and while it's not the main workhorse in the kitchen, it is the most welcome new addition.

MG
12/07/2020
Maik G.
Germany Germany
I recommend this product
My first more expensive knife

After having bought lots of cheap knives I thought that maybe it is a good idea to invest in a better quality knife. The knife I bought exceeded my expectations, it's super sharp in my amateur opinion (I chose regular sharpness) and feels very nice in hand. Shipping was also extremely fast. I will definitely shop here again!

JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series Petty (125mm and 150mm, 2 sizes) Review
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