Gihei Hamono Nashiji Petty 150 mm
|Blade Length||150 mm|
|Total Length||290 mm|
|Height Spine to heel||37 mm|
|Width at Spine||3 mm|
Gihei Knives are made by blacksmith Takashi Hosokawa-san who is the fifth generation of maker working out of a shop that is over 80 years old behind his house near Sanjo city. His knives feature fantastic grinds, great fit and finish, fantastic edge geometry and come very sharp right out of the box. This is one of the tallest petty knives we have ever come across so if you have big hands it could be the perfect option. Aogomi Super steel with a stainless cladding means great edge retention and easy sharpening while remaining relatively easy to maintain.
Petty knives are great for all the little things; shallots, garlic, chilies and other small vegetables are easily handled with this blade. Functions very well as a boning knife as well; Breaking down chickens, rabbits and other small game is a breeze, it can even handle larger pieces of meat like de-boning a pork shoulder for example. For professionals this is the go to "line knife" as it doesn't take up much space during service but is agile and capable. For the home cook it's a great knife to leave out all day on the countertop for the same reasons and makes breakfast and lunch prep fast and simple.
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.