Tsunehisa AS Petty 135mm
R1,950.00
Petty:
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Delivery time: 2 to 4 Working days
FREE SHIPPING for orders over R850
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Out of stock
Related Products
Mcusta Zanmai Forest – Petty 150mm
Mcusta Zanmai
Mcusta Zanmai is a knife manufacturer based in Seki, Japan. The are well known for combining craftsman traditions and modern technologies into there knife manufacturing process.
The Forest series from Mcusta Zanmai has been grinded nice and thin giving it a amazing cutting feel. They are made from AUS 8 Steel giving it a bit more durability when comparing it with steel like VG10 but will have a little bit less edge retention. Overall the blade has a really good fit and finish well balanced and comes nice and sharp out of the box.
The petty, often referred to as a utility knife is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro Gai Petty 150mm
Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.
The new Gai range from Tojiro is made from 37 layers Damascus VG10 stainless. VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time.
The Handle is inspired by the Japanese word Gai, which is roughly translated from the Japanese word for armour. Made from Linen mikarta which is durable, corrosion resistance, and strong against degradation over time. The convex edge of the Gai series cuts effortlessly into food and holds a very good edge.
Petty
The petty, often referred to as a utility knife, is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori Nihonko – Petty 150mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori Nihonko Gyuto is a mono-steel blade made from SK Carbon Steel. SK Rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a blade of HRC 63. The blade is thin and easy to sharpen and will hold edges for respectable periods of time. The handle is a Western Style Handle made from Pakka Wood with a half bolster.
Petty:
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Narihira – Santoku 165mm
Narihira
Narihira knives are manufactured by Fuji Cutlery Co., Ltd.
The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to obtain great knives suitable for chefs, home cooks and professionals at a great price.
Santoku:
This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: Molybdenum Vanadium Steel
Rockwell Hardness: 59
Handle Material: Western Handle
Delivery time: 3 to 4 Working days
FREE SHIPPING for orders over R850
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Takamura VG10 – Petty
Takamura
Terukazu Takamura’s knives are known to be refined with a super sharp long lived edge. They have gained recognition worldwide by chefs and even ranked #1 in a consumer test report by Smarson in Sweden, beating out every “top of the line” European knife in the running.
Petty:
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori – VG10 Hammered Damascus Petty 75mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori Damascus 75mm Petty is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. The core steel is cladded in softer stainless steel with a polished hammered and Damascus finish giving this blade its striking appearance and aids in further preventing corrosion. The handle is a western style handle made from Pakka wood and has a stainless steel half bolster. The petty, often referred to as a utility knife is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori AUS10 – Wa-Petty 150mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori AUS10 150mm Wa-Petty is constructed using a core steel of AUS-10, a stainless steel with a high carbon content that is easy to sharpen and will hold a sharper edge for longer periods of time. AUS-10 is hard yet flexible making it a good compromise between edge retention and durability. The core steel is cladded in softer stainless steel with a polished hammered and Damascus finish giving this blade its striking appearance and aids in further preventing corrosion. The handle is octagonal in shape made from magnolia with a buffalo horn ferrule. The petty, often referred to as a utility knife is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Richard –
This beauty is very sharp. Cutting with a standard kitchen knife now feels like sawing.