Mcusta Zanmai Forest – Petty 150mm
R1,600.00
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.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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.
In stock
Related Products
Tojiro Shirogami – Petty Knife 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.
Shirogami #2 or White Carbon Steel #2:
Shirogami or White Carbon steel is one of the most pure types of carbon steel. Its made from Iron sand made in Japan.
White Carbon steel is most definitely the easiest steel to sharpen and to achieve an incredible smooth “silky” cutting edge.
These knives do however require special care as they are the most reactive of the carbon steels, after a strong patina has formed on the blade they are less likely to rust.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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.
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
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.
The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.
Type: Western Style
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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
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.
- 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 DP 90mm Pairing knife
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.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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 SG2 Powdered Steel – 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 SG2 Petty is constructed using an SG2 core steel which is cladded in softer stainless steel. SG2 is a powdered steel which can hold a very fine, super sharp edge for extended periods of time due to its exceptional hardness. The stainless steel cladding not only adds to the aesthetic of the blade but also provides added resistance to corrosion. The handle is a Western Style handle with a full tang construction and is made from Brown Polywood. 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.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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 Takayuki Hammered Damascus – Petty 80mm
Sakai Takayuki
Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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.
Hatsukokoro Ginyo Silver3 Tsuchime Damascus – Petty150
The Ginyo Silver 3 range from Hatsukokoro is Hand Forged by Yoshihiro Yauji. He is a blacksmith from Echizen, Japan. He trained and worked under Master Blacksmith Hideo Kitaoka at Takefu Knife Village. Yauji-San only recently decided to branch out and started making knives under his name. His knives are known for their great refined finishes, grinds, and fantastic fit and finish.
This range has a beautiful hammered Damascus finish. Choils and spine are nice and polished. They are definitely one of the heavier knives we stock but still very well balanced. They are paired with a beautiful Black Ebony handle.
Yoshihiro-San hand-forged this series with Silver 3 (Ginsan) Stainless steel. This steel is known to have the same characteristics as some Carbon Steel. It’s a really easy stainless steel to sharpen and has excellent edge retention and fantastic sharpness.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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.
Yu Kurosaki Gekko HAP40 Petty 130mm
Yu Kurosaki
Kurosaki-san started as a blacksmith at a very young age, starting working at Takefu knife village at the age of 17 and apprenticed under Hiroshi Kato and Katsushige Anryu and ended up as the youngest master blacksmith at Takefu knife village.
His knives are renowned worldwide for their unique look and amazing performance!
HAP-40 Steel
HAP40 is a Semi stainless powdered high-speed tool steel manufactured by Hitachi. The steel is well known for its incredible hardness and amazing cutting performance. This steel will hold an edge better than any of the other knives available in our store. Some knife experts believe that HAP-40 steel is probably the best Japanese cutlery steel on the market.
This steel is incredibly hard so Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board. Also stay away from Bones, hard nuts, and frozen food. These hard products can cause the edge to chip.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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.
Yoshida Hamono Blue2 Kurouchi – Petty 150mm
Yoshida Hamono is a Family owned company with a rich history of knife and sword manufacturing. They manufacture knives at their workshop in Saga Prefecture, Japan.
The Yoshida Blue 2 range comes at a sharp price for a hand-forged knife. They are nice and thin behind the edge and are very well balanced in hand.
The Yoshida Blue 2 knives have a core steel of Blue 2 Carbon steel cladded in soft iron. Both the core and the iron cladding are reactive Carbon steel. This knife patinas nicely, but extra care is required when using the knife. We recommend that the blade be wiped down regularly during use and washed and dried properly after use. We recommend getting a rust eraser for maintenance.
Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral movement when hitting the cutting board.
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.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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.
- 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.
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