$105.00
Availability: Normally ships the same day
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.
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Petty 120mm (4.7") |
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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.
Overall a very nice little utility knife.I like the blade profile, so far staying sharp and cutting very well.My girl friend absolutely loves this knife because the handle is on the smaller side.
Needed a nice small knife for vegetables. Very nice knife, well crafted. Very happy (beginmer knife user)
Great steel and blade geometry, with decent build quality for a reasonable price - it's a compromise that works really well for this little knife. For someone used to German knives - this feels more like a scalpel or a razor rather than kitchen utensil :)
Качество отменное,острота супер.Как по мне то ручка коротковата,но это для моей руки. Магазин как всегда безупречный.Всем рекомендую.
The knife is really good with a very thin blade, so that the cut can be done with less force than with other knives. Compared to a Tojiro F-801 (Petty / 120mm / VG10 / a really good knife), it cuts much easier and the re-sharpening time is about 1.5 - 2 times longer. The re-sharpening is very easy. First I use a blue belgian whetstone (GRIT 5000 - 6000) and then a very short finish on the yellow belgian whetstone (GRIT ~ 8000). The susceptibility to rust is limited; wipe dry after use, and then apply only a very thin film of camellia oil from this shop. Finished. If there were a pairing / peeling knife with a blade length of about 90mm from this series, I would buy this immediately, without hesitation. Look at the pictures, how thin the blade is / the other picture shows the blade knife after usage - its oiled, so that seems to be rusty, but no scratches or rust on it Deutsch: Das Messer ist richtig gut mit einer sehr dünnen Klinge, so das der Schnitt mit weniger Kraftaufwand als bei anderen Messer ausgeübt werden kann. Im Vergleich mit einem Tojiro F-801 (Petty / 120mm / VG10 / ein wirklich gutes Messer) schneidet es deutlich leichter und die Zeit zum Nachschärfen ist ca. 1,5 - 2 mal so lang. Das Nachschärfen geht sehr einfach. Ich nutze dafür erst einen blauen belgischen Schleifstein (GRIT 5000 - 6000) und dann erfolgt ein sehr kurzer Endschliff auf dem gelben belgischen Schleifstein (GRIT ~8000). Auch die Rostanfälligkeit hält sich in Grenzen; nach der Benutzung trocken wischen, und dann nur einen hauchdünnen Film von dem Kamelien-Öl aus diesem Shop auftragen. Fertig. Wenn es aus dieser Serie ein Pairing/Peeling Messer mit einer Klingenlänge von ca 90mm gäbe, würde ich das sofort, ohne Bedenken kaufen. Seht euch die Bilder an: Das eine zeigt, wie dünn die Klinge ist, das andere zeigt das Messer nach dem Gebrauch, es ist eingeölt, so dass es aussieht, als wenn dort Kratzer oder Rost wären, es ist aber nichts davon auf der Klinge.
