Yoshihiro Nashiji High Carbon White Steel #2 Petty Utility Japanese Chefs Knife with Keyaki Wood Handle

Product Code: MKWAPE135KH
  • $194.99
    Unit price per 
  • Save $60


*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go-to knife in your kitchen.
The difference will be felt right away when a hand-forged Japanese Petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.

Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted Octagonal Shaped handle affixed with a Water Buffalo horn bolster.

Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Care & Sharpening 

    • Sharpening and honing should be done with only whetstones
    • Hand wash and dry only, and doso immediately if working with acidic ingredients
    • Do not use on objects such as bones, nutshells, and frozen foods

HRC 63-64 Handle Material Keyaki
Grade Nashiji Bolster Material Ebony
Stain Resistant No
Handle Shape Octagonal
Blade Material White Steel #2 Saya Cover Optional
Edge Angle Double Edged

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