Ittetsu Kurouchi Nakiri 180mm and Petty 150 mm combo

$352.66 $414.90
Follow the links below for specs on the corresponding knives:

Nakiri 180mm:

Petty 150mm:

We're very excited to have these knives in the Shop! Forged by blacksmith Tadayoshi Kajiwara from shirogami #1 carbon steel and clad in iron they require more diligence during use and storage to avoid rust and discolouration but Shirogami  #1 steel is arguably the easiest steel to sharpen and it takes a fantastic edge with little effort. After forging Kajiwara-san sends these blades to a young sharpener by the name of Abe-san who was previously the head sharpener for Yoshimi Kato-san before he struck out on his own and now works in his own shop not far from the Takefu Knife village. These are great value knives and Abe-san's beveling and sharpening is top notch. 

The petty knife is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. Great for taking the top off strawberries, cleaning Brussels sprouts for example and great for butchery as well like breaking down chickens, taking the silver skin off a tenderloin or even larger tasks like deboning a pork shoulder. 

The nakiri is a vegetable cleaver, and does a great job flying through huge amounts of prep. The flat profile ensures full board contact so no stuck together tough skins on peppers or tomatoes. Its great to use in place of a bench scraper to move your food from the board to wherever its going, and the extra material by the tip makes it great for super fine slicing or things like garlic and shallots.

Knife Care (Iron Clad)

  • 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.

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