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Kanetsu Petty Damascus Utility Knife
Are you looking for a versatile kitchen companion capable of precisely slicing vegetables, fruit, and smaller cuts of meat? The Kanetsu Petty Damascus Utility Knife is a masterpiece straight from the Land of the Rising Sun. Its blade, forged from 33 layers of premium Damascus steel with a VG-10 steel core, offers incredible sharpness and durability. Due to its compact size and lightweight design, it will become an extension of any passionate chef's hand who demands absolute control over every cut. Further product information ...
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Kanetsu Petty Damascus Utility Knife – Japanese Precision in Every Slice
Premium Materials and Craftsmanship
The heart of the knife is a core of high-carbon stainless VG-10 steel, achieving an impressive hardness of 60–61 HRC. This core is protected by nickel and silver layers and clad with 15 layers of Damascus steel on each side. The blade features the unique Tsuchime (hammered) finish, which not only pays homage to tradition but also creates air pockets that prevent food from sticking to the knife while slicing.
The ergonomic handle is crafted from exquisite Pakkawood and Coccobolo. Its "chestnut" profile ensures a secure grip and high moisture resistance, which is vital in any kitchen environment.
Master the Art of Asian Cooking with Japanese Knives
Technical Specifications
| Knife Type | Petty (Utility Kitchen Knife) |
| Blade Material | 33-layer Damascus steel, VG-10 core |
| Steel Hardness | 60–61 Rockwell (HRC) |
| Handle Material | Pakkawood and Coccobolo |
| Blade Length | 155 mm (approx. 6.1") |
| Overall Length | 270 mm (approx. 10.6") |
| Weight | 85 g (approx. 3 oz) |
| Origin | Japan |
The Petty Knife in History and Tradition
The Petty knife is the Japanese equivalent of a European paring or utility knife. The name is derived from the French word "petit" (small). In Japan, where culinary art is closely linked with aesthetics and precision, these knives are used for detailed tasks where a large Gyuto or Santoku would be too cumbersome. The Damascus construction is based on the millennial tradition of sword-making, where laminating a hard core with more flexible layers ensured a weapon's resistance to breaking while maintaining an extreme edge.
Maintenance and Safety Instructions
To ensure this Japanese gem serves you for as long as possible, provide it with proper care:
- Hand Wash Only: Never put the knife in a dishwasher. Harsh chemicals and high temperatures damage both the edge and the wooden handle.
- Storage: After use, wash the knife, dry it immediately, and store it in a knife block or on a magnetic strip.
- Sharpening: Use exclusively water whetstones to maintain the edge. Avoid cheap pull-through sharpeners that could chip the delicate edge.
- Sharpening a Knife Correctly
- Safety: The blade is extremely sharp. Never use the knife for prying, or for chopping bones or frozen foods, as this could cause the brittle edge to chip.
We recommend pairing this knife with a high-quality wooden cutting board and a professional whetstone with a 1000/6000 grit for regular maintenance.
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