Hatsukokoro Hayabusa AS Petty 150mm
R2,650.00
Hatsukokoro
Hatsukokoro works with a wide variety of artisans outside Osaka, Japan, from blacksmiths, Handle makers, and Master knife sharpeners.
Aogami Super/Stainless Steel Clad:
The knife is made from Aogami 2/Blue Carbon 2 Steel cladded in Stainless steel. Aogami 2/Blue 2 carbon steel is known for its fantastic edge retention and sharpness. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami 2 core of the blade is reactive steel, and extra care and maintenance is critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with high acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the exposed Aogami 2 Core will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder
| Blade Length |
150mm |
|---|---|
| Knife Total Length |
280mm |
| Weight |
71g |
| Blade Height |
30mm |
| Edge |
50/50 |
| Handle |
Ebony |
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