Masamoto uses very pure Japanese virgin carbon steel for the high quality HC Series knife. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62.
Masamoto HC Series knife features full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip.
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: Masamoto HC Series Petty
Blade Material: Virgin Carbon Steel
Rockwell Hardness (HRc): 61 to 62
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Petty 120mm (4.7")|
Cutting edge length: 120mm
Total Length: 235mm
Blade Thickness: 1.8mm
Blade Width: 28mm
Handle Length: 105mm
Total Weight: 90g
| Petty 150mm (5.9") |
Cutting edge length: 150mm
Total Length: 265mm
Blade Thickness: 1.8mm
Blade Width: 30mm
Handle Length: 105mm
Total Weight: 100g
Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.
Please allow 2 to 3 business days for shipping.
For your information, most 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.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
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 am a simple home cook who has enjoyed meal preparations for 40 years (now 70 years old). There are too many factors which go into a tool which makes it enjoyable to the person using it. Besides my recently purchased Masamoto HC petty knife, I use two other petty knives: 1) a 6 inch Sabatier Nogent carbon 2) a 6 inch Spanish X50CRMOV15 copy of the Sabatier Nogent. I am finding the Masamoto to be a nice blend of my two old petty knives. I could settle on this knife alone. Whatever knife you choose to purchase, you must do two things: 1) keep it rust free 2) keep it sharp.
So, I ordered a VG10 Kyoto by Masamoto many years ago, and that was an overall fantastic purchase. The Kyoto, when it came in post, was sharp as heck, literally mirror edge, finished to the last detail, and just beautiful knife in general. I don't know what happened in between, but this time, the knife's edge was not honed very well. To be honest, my self-sharpened basic kitchen knives were sharper at the point of time. Now, don't get me wrong, the magic of Japanese knifes comes from the fact that once you sharpen your knife, instead of needing to burr it before every use, the edge holds for months at the time. However, for someone who is not sharpening their own knives, paying a hundred bucks for a knife, and having to take the knife to be sharpened right away sounds like a bit of a letdown. Due to this, I will reduce one star - do what you will with this info. Next thing - not really a good or bad, just an observation - whereas the VG10 model has stayed perfectly silver, the HC model started to gather patina since the very first use. This is not a bad thing (the patina actually protects the blade), just something to consider, if you are new to the hobby.
The knives don’t disappoint. I learned of them on one of the online forums (cheftalk maybe) from a person known as Boar D’ Laze or BDL for short. He strongly recommended these knives as some of the best in the world. They are my first venture into carbon steel knives. I also have Mac Japanese style, and Wustof German style. Japanese Chef Knives or JCK as it is known the world over was also highly recommended and I can only add to that sentiment. They were great to work with and the knives got here (Southeast US) quickly.
My initial review said "Good knife but no better than the Zwilling J.A. Henckels knives from Germany that I already had." Now I realize that it is much superior to the Zwilling J.A. Henckels knives from Germany that I have. After getting both knives professionally sharpened I realize that the Masamoto has superior sharpness and edge retention.
This is one of the best Petty Knives I own. The shipping to Germany was incredibly easy and super fast. Great experience