Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people.
A petty is one of the two shapes we recommend to start your kit with, and is great paired with a Gyuto, Kiritsuke, Santoku, or Bunka. Well the bigger knife does most of the one board prep the petty will be used for all off board prep, whether that be capping, peeling or turning fruits and vegetables, or breaking down meat, fish, and poultry. This knife is great for professionals because its small enough to keep on the line with you during service and is surprisingly capable to knock out a 1/6 of brunoise shallot you forgot before service, and great for the home cook as a knife you can make a quick breakfast or sandwich with without having to pull out the big guns and a larger cutting board. Being a shallow blade it can also be useful for on board tasks like garlic, as there's not much material for the sticky residue to build up on.