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Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (“Black-forged”) finished Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super (“Blue Super Steel”) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel – a steel that is not often combined with a Kurouchi finish. Because Aogami Super is somewhat corrosion-resistant, these knives should not require a lot of maintenance. However, please note that the exposed blade core can discolor or rust if it is exposed to acid, salt or water for a long time.
Each knife is fitted with a comfortable octagonal Red-Sandalwood handle, which has a Black Pakkawood ferrule that nicely complements the black Kurouchi blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami Super blade that offers outstanding cutting performance and edge holding!
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: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series Wa Petty
Blade Material: Aogami Super with Stainless Steel Cladding
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Red-Sandalwood Handle with Black Pakkawood Ferrule
Saya Included: No.
Wa Petty 120mm (4.7")
Wa Petty 150mm (5.9")
Cutting edge length: 147mm
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
For the first time in my life, I'm 63 years now, I bought two Japanese knives out of this series. One Wa Petty and one Santoku. It is a great experience using this masterly handcrafted tools. I unreserved recommend these products!
Great steel, hard durable edge, balanced and a real joy to work with. Easy to look after too with a bit of tsubaki oil. Fit and finish is good and vfm is excellent.
Keeps it's edge for a long time and feels great in the hand. Super sharp but very brittle. Use extra caution. Looks sexy as **** with the cladding and the kurouchi finish. Only problem I have is the thickness. Wedges when cutting carrots or potatoes. I stick to cutting small fruits, veg, and herbs with this knife. Great size to use on the line.
I'm not a pro and I love this knife. I can cut easily without my fingers touching the cuting mate thanks to the height if the blade The blade is very sharp and the 2 colors are really nice I use it several times per week since weeks and I had to sharpen it only once with dedicated stones. I will keep it years and years - I'm really happy with it.