| Blade Length | 150 mm |
| Total Length | 285 mm |
| Steel | Aogami Super |
| Handle | Wenge |
| Ferrule | Buffalo Horn |
| Rockwell | 62-63 |
| Height Spine to heel | 31 mm |
| Width at Spine | 1.5 mm |
| Weight | 65 grams |
These knives from Hatsukokoro have exceeded our expectations. Forged from Aogami Super with a stainless cladding, ground incredibly thin with a light hollow, mirror polished exposed core steel with a cloudy damascus cladding. These knives are absolute lasers that can compare to the thinness of Kurosaki's work. While a knife this thin may not be for everyone, if you're looking for a laser that won't compromise on sharpness and cutting feel look no further.
The petty knife the second knife we recommend to add to your collection after a larger knife like a gyuto, kiritsuke, bunka, or santoku. From peeling or capping produce, breaking down poultry or fish, keeping it on the line where you don't have much space for last minute prep or smaller slicing tasks, to prepping small meals at home where you just need to slice a few mushrooms and shallots and don't need to whip out the big boy cutting board and knife. a 150 mm petty is a surprisingly capable knife and I would be surprised if it didn't become your second most used knife.
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.
