This stunning range of stainless suminagashi knives from Japan have a 33 layer (16-1-16) laminated construction with a core layer of VG10 high carbon stainless steel. The full-tang triple riveted handles are made from black pakkawood, a high quality resin stabilised laminate with excellent heat and water resistance
The Japanese petty knife is a small utility knife with a thin nimble blade for slicing and trimming. The name petty is an anglicised version of the French Petite and is exactly the same word we use to describe petty cash.
If you are small of stature or prepare meals for one or two people, there is no reason why a petty shouldn’t be your main ‘go-to’ kitchen knife.
I wouldn’t dream of putting a knife of this quality in a dishwasher, but if they are left wet or immersed in the sink no harm will come to them. The edge retention, balance and geometry of these knives are absolutely gorgeous.
- Core Steel: VG10 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, 0.5% Manganese.
- Body Steel: SUS-0410
- Double bevel
Japanese knives have thinner blades and harder edge steel than western knives, they are absolutely exquisite to use but require slightly different care.
Always use a wooden or bamboo chopping board.
Never sharpen a Japanese knife on a steel or pull through sharpener with steel dics, instead use a fine waterstone, ceramic stone or a strop.
Never use a Japanese knife to cut bones or frozen food
Japanese knives are designed to slice or mince food, they should never be used with a chopping action like a cleaver.