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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.
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.
GermanyOut of the box the knife was good enough, but too much cladding and a rough finish made the blade pass sluggish through food. However, spend an hour with a file and sandpaper to even out the cladding and surface and you have a really nice knife, the core steel is definitely doing its job once its been sharpened.
United Statesoverall I like it very much, great sharpness and weight, but the handle is quite small. as I have big hands this makes it not perfect for me, but good for my wife and daughter. also bought the Santoku which I love without reservation... looking forward to the Gyuto being back in stock.
United StatesVERY sharp right out of the box. Cuts like I want it to, and easy to keep sharpened. I love the overall rust resistance, but will be treating it like carbon steel in spite of the stainless sandwiching. A lot of knife for little money.
United StatesMy new favorite knife. It’s so lightweight it gave me pause but now it’s my go to blade. The steel retains an excellent sharpness but requires you to not be forgetful and neglect to maintain it properly. The 150mm I chose is so useful I use it instead of my Santoku, slicer as well as a petty.
PolandŚwietny nóż. Super ostry. Moi Japońscy koledzy postarali się abym nie musiał być narażony na żadne dodatkowe opłaty celne. Super kontakt. Bardzo polecam! I napewno jeszcze skorzystam z Waszych usług. Japanese kindness and perfectionism Great knife. Super sharp. My Japanese colleagues made sure that I did not have to be exposed to any additional customs duties. Great contact. I highly recommend! And I will definitely use your services again.
