| Blade Length |
137 mm |
| Total Length |
250 mm |
| Steel |
ZA-18 Stainless
|
| Handle |
Pakka wood
|
| Ferrule |
Welded Steel
|
| Rockwell |
61-63 |
| Height Spine to heel |
27 mm |
| Width at Spine |
1.3 mm |
| Weight |
86 grams |
| Bevel |
Double |
Tsunehisa
Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics.
The Knife
The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done wit your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.
ZA-18 is a fantastic steel created by Osaka Clad co and Aichi Steel corp that is arguably a step up from VG-10. With additional carbon, chromium, molybdenum and cobalt it's harder, more durable and more rust resistant than its predecessor VG-10, which itself is a great steel for knife making.
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.
