For the core steel of this Damascus knife, Master Craftsman Mr. Gotou selected a special Powdered Metallurgy High Speed Tool Steel called “R-2”, which he heat-treats to HRc. 63. R-2 is made by a highly reputable Japanese company called Kobelco, and the steel offers remarkable cutting performance and edge retention. The two outer layers of the blade are made from a unique and elegantly patterned Damascus steel, which is comprised of alternating layers of white-colored nickel steel and sparkling mirror polished layers of steel.
Mr. Gotoh decided to work in collaboration with a Master forge-smith, who uses traditional forge hammering techniques to exploit the best characteristics of the steel. The finishing work is then carried out by Master Gotoh’s reliable team of highly skilled craftsmen.
KAGAYAKI R-2 Damascus Series knife has an attractive and very durable Linen Micarta handle, which ensures a comfortable and secure grip. The knife also comes with a matching wooden Saya (Sheath) with a decorative black lacquer finish, which complements the appearance of the Micarta handle and Damascus blade very well.
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 Original Kagayaki R-2 Damascus Series Petty
Blade Material: R-2 Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Linen Micarta Handle with Stainless Steel Bolster
Saya Included: Yes.
Petty 150mm (5.9")
Cutting edge length: 154mm (6.0")
Total Length: 284mm (11.1")
Blade Thickness: 3mm (0.1")
Blade Width: 32mm (1.2")
Handle Length: 114mm (4.4")
Total Weight: 79g (2.7oz)
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.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
Just magnificent knife
All of the JCK Original Kagayaki R-2 Damascus Series forged knives are a joy to own and use. The R2 core, metal used for dental drill bits, keeps an edge. The tip of the Petty knife is scalpel-sharp but seems, so far, to be more robust. The Damascus pattern looks beautifully rugged but I still tape the sides of the blade for protection before sharpening. I also always rinse it after use. Yes, they are expensive but when you have it in your hand, it looks and feels good value for money; I've bought several in this series. Fellow cooks are never silent when it comes out of it black saya.
I had previously bought a similar knife from a different maker, but due to life and exposure to some acidic foods, the cutting edge had become pitted. The material (R-2) that this knife is made from is less susceptible to acidic damage, making it more robust to every kitchen condition, and great for my needs. I also now prefer Micarta handles as well, as they are also a little more durable, but have a natural look to them.