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.
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:
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Question: Why did the Kagayaki Craftsman Team develop the CarboNext Knife Series?
From the customer’s viewpoint, Carbon steel knives can offer great sharpness, edge retention and ease of resharpening. However, Carbon steel knives can also discolor and rust easily, so they require regular care and maintenance.
From the craftsman’s viewpoint, Carbon steel materials are difficult to handle during the manufacturing process and require additional care and maintenance to be kept in good condition.
The Kagayaki Craftsman Team has always sought to make the most practical and efficient knives, which meet the needs of professionals. CarboNext steel was selected to meet these requirements and considerations. CarboNext steel knives provide the same high levels of sharpness, edge retention and ease of resharpening that common Carbon steel knives provide, however, CarboNext knives offer better rust resistance and are easier to maintain.
High quality knife, tanks for your reactivity and for the fast delivery, even from a other part of the world. The material Il well chosen, I do recommend.
I am not a professional chef. And I'm not looking for absolute perfection in knives for my home kitchen. If I had to hold a knife in my hands for several hours a day, most likely I would pay more attention to such details as perfect balance, optimal material and shape of the handle. How can you find it in expensive knives for hundreds of bucks... But I love and appreciate good tools that turn ordinary cooking from a tedious routine into a pleasure and even an art... Therefore, when I choosing knives, I am guided by a reasonable compromise between quality and price. Yes, this knife has some flaws. In particular, a small petty could sometimes be used as a fruit knife, but its sharp and not very well-placed "heel" makes the process of peeling an orange uncomfortable. As an example... Yes, this knife is far from universal. And yet, at this price, I can not make such claims against it. Moreover, for this price I can afford to buy a separate fruit knife of similar quality! Therefore, despite some of its "imperfections", I believe that this knife rightfully deserves five stars. What really fascinated me was the steel it was made from. I'm not a fan of rust control. Although I have a fine white steel-2 nakiri (purchased here) that I love very much, I don't feel comfortable putting so much effort into wiping thoroughly every time I want to cut something, multiple times per cook... Therefore, I turned my attention to knives that are not so capricious in this regard ... I tried AUS-8, but its hardness, ability to keep sharpness and ease and speed of sharpening were far from white steel-2 ... This knife is definitely what I was looking for! A few strokes on the right stones and I can again enjoy its razor sharpness, which allows me to cut most products with almost no effort, just a touch. And its light weight and mobility in the hands lead to the fact that I rarely use large, heavy and clumsy chef's knives and nakiri. Yes, when I have large quantities of food and vegetables to cut, I will prefer something bigger. Nothing beats a 6.4" nakiri when you need to chop hard carrots... But most of the time today, when I go to my magnetic knife holder, I take this one. Its corrosion resistance is close to that of stainless steels. I do not need to wipe it several times on each side, and look for a completely dry towel. I can wipe it off with just an apron. I think in terms of hardness and ease of sharpening, it is close to VG-10 ... But the latter is still more capricious with water. All in all, fine steel, and quite a practical design, combined with its low price, make this knife absolutely worth buying for an ordinary home kitchen. Honored worker in the household! Thank you!
It was very nice. Everything was done professionally and in timely manner
Love the feel, versatility and price. I’m a professional Chef and I use this knife for multiple applications daily!
Really love the knife. Be careful to wash it right away after using or you'll have a spots on a blade.