Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The Hatsukokoro kurouchi (kumokage) is one of our most popular lines in the shop! These guys come to us from Tosa city, Kochi Prefecture, Japan, and their namesake refers to the mysterious cloud shadows. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The blacksmith (kurouchi) finish gives it a real rustic look, and the carbon core sharpens up quite easily, making it as much a show piece as a work knife, both aesthetically pleasing and practical!
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 with 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.
This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
Simply wipe the knife with a damp cloth immediately after use.
Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
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.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS
Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible:
Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade.
Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.
Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife.
Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge.
Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better.
SHIPPING & RETURNS
All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.
We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.
Curbside pick-up is available at both our Hamilton and Etobicoke locations.
To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.
The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.
STEEL TYPE
AOGAMI #2
AKA Blue #2: This steel is highly regarded among blacksmiths and knife enthusiasts for its edge retention and ease of sharpening. It’s made by combining white steel with chromium and tungsten, which makes it slightly less susceptible to rust than white carbon steel and improves its edge retention. It’s great for those looking for good edge retention and easy sharpening.
Chemical Composition:
C 1.05-1.15% | Cr 0.2-0.5% | W 1.0-1.5%
COMPOSITION
IRON CLAD
HIGH MAINTENANCE
Iron clad knives are composed of three layers of material: iron coating the outside with carbon steel inside. All layers are susceptible to rust and discolouration, so they must be kept dry and clean by wiping them down immediately after use. They will develop a patina (a darkening of the steel; blue, dark grey, and sometimes black colouration of the blade) no matter how well they are cared for. Iron clad knives are great for those who plan to thin and polish their blades, as iron is much easier to work with than stainless steel.
THE BLACKSMITH
HATSUKOKORO
Hatsukokoro are masters of smithing, sharpening, and handle making. They ensure quality and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki, Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry professionals and home cooks.
The folks at Sharp Knife Shop have a great YouTube channel that helped me understand Japanese knives. Starting with a Bunka a couple years ago I have become spoiled by the ease and precision of the work it does in the kitchen. I finally added a Petty so most of my German plades now gather dust. Carbon steel does require more care and attention but it holds an edge better than stainless and the effortless way this Petty slices through prep work makes the extra care only a slight inconvenience. I'll never go back to European blades.
The Hatsukokor Kurouchi 150mm Petty is a great addition to my Hatsukokor knife collection that I proudly own and use. It’s a great tool to use for small jobs that doesn’t require a larger knife plus it fits nicely in the hand. Like with my other Hatsukokor knives it takes on a great edge and easy to maintain. I highly recommend this Petty if you’re looking for a smaller knife to add to your collection.
Got this Hatsukokoro Kurouchi Petty to accompany the beautiful bunka I got from SHARP. Another great buy. I'm still getting used to wiping it after use but it is a small sacrifice for using this knife.
Excellent couteau pour la préparation. Je l’utilise tous les jours. Il faut l’essuyer après usage pour ne pas qu’il rouille mais on devrait toujours essuyer les couteaux de qualité.
got these about a week and a half ago and am very happy with the purchase. these are my first Japanese knives and they are making prep quicker and much more precise. used this petty for butterflying some fish and it worked great. they look great too!
Great knife for more delicate tasks and light butchering. The blade is a little too tall for in hand work. It takes a great edge and has retained it well.
Money well spent. First Japanese knife. Comfortable, well balanced and easy to use. Very sharp out of the box and holds an edge. Should have bought this knife years ago. Love it.
Excellent service and responsiveness from the team at Sharp Knife shop.. I love the look, the balance and the feel and, above-all, the sharpness of this petty knife.
Highly recommended to every Japanese cutlery lovers
Another great experience with Sharp Knife, the knives are beautiful and fantastically sharp. Everything about dealing with Sharp Knife has been an exceptional experience.
This was my first delve into Japanese knives so I really can't compare to other makers but I will say the knife was delivered fast and came out of the box extremely sharp. The finish is beautiful to my eye and I'm sure it will give me years of faithful service. I have since made 2 other purchases from Sharp Knife and will consider using them in the future.
Sorry but I wanted the blade to be much wider and longer I really got confused with the length and the width Canadian measurement compared to American measurements and ordered something smaller and skinner than what I wanted. I haven’t used it to give a good review or results.
I've been wanting to purchase a good set of Japanese knives for my kitchen. These knives are comfortable and extremely sharp. I am very happy with them so far.
I finally like it, even with the fat Kourouchi finish. The carbon steel inside blade is just completety acute (we have this word acérée, which is more than just sharp), English is a bit poor on precise adjectives.
I'm 72 years old. I grew up with Wustof classics. Always loved them. Then got a few Wustof Classic Icons and liked them better.
Then a few Miyabi's and Shuns and loved the blade edges and cutting ability much more than the Wustofs. Finally found hand crafted Japanese knives. Now have six, all different makes and styles. Love them all. Never thought I wanted a Petty. Thought I would try one and got the Hatsukokoro Kouruchi 150 MM. This is a fantastic little knife. I use it all the time. The fit and finish is outstanding, it is light and nimble and a work of art. This is the prettiest knife I own. Super sharp out of the box. No blemishes or defects. Great wood handle. I LOVE everything about it. Highly recommended. No more German knives for me.
