Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm
Tosaichi Bokosui Petty 135mm

Tosaichi Bokosui Petty 135mm

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$161.21
Regular price
$214.95
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$53.74 (26%)
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Product Information

Blade Length 135 mm
Total Length 268 mm
Steel AUS10
Handle Red/Orange Laquer
Ferrule Brown/Black Laquer
Rockwell 60-61
Height Spine to heel 27 mm
Width at Spine 2 mm
Weight 56 grams
Bevel Double
Tosaichi

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. 

The Knife

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.


Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.


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