Kagekiyo White Steel 2 Petty knife 150mm (6") Magnolia Wood Urushi lacquer handle

Japanese Petty knife (in English "Petty"-small; in French "Petit"-small) small all-around knife with design resembles Gyuto knife, but with shorter and narrower blades. A petty knife in the kitchen can do almost anything! Cutting, shredding, cutting meat and fish. Vegetables, fruits, herbs, meat, fish, poultry ... Definitely the one of "must-have" knife. Petty knife blade length usually ranges from 120-180mm (most popular 150mm), with a width of 26-38mm and a thickness of 1.3-1.8mm. The handle can be as Western same as Japanese style.

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Baba Hamono Kagekiyo Petty knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 150mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi. The perfect blade shape, balance, and Hitachi carbon steel White steel 2 (Shirogami #2) will guarantee excellent cutting ability and sharpness, but rust resistance is low. To prevent corrosion, please wipe the blade to dry after every use. Baba Hamono Kagekiyo Petty knife is a perfect choice for home "Everyday" cooking and highly recommended for professionals. Ease of sharpening: 4 from 5; Rust resistance: 1 from 5; Handle durability: 5 from 5; For professionals: 4 from 5. Kagekiyo Petty knife packed in premium Japanese authentic gift box with traditional patterns.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.