Ittetsu is our house brand and we work with blacksmiths all over Japan to find knives to stock at our shop under this name. These particular blades are made for us by a group of Blacksmiths working out of the Sanjo region, they are hand forged from a stainless steel called SLD which has very good edge retention and great rust resistance.
This petty knife is relatively thin at the spine and is very nicely ground. Its light and nimble and has great feel in the hand. Use it for all the little things like shallots and garlic, to break down smaller animals like Chicken and Rabbit or to work with small fruits. Great to use as a line life if you're a professional or to leave out on the counter-top during the day as a home cook.
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.
It was a gift for my son who is a chef. He says he loves it and showed it off on Instagram.
Steven B.
Awesome little petty knife. The SLD stainless holds up really well and sharpens up like a dream. I mostly use mine to break down sub-primal cuts of beef into steaks and breaking down whole chickens. The length and thinness of the edge really helps with the more intricate cuts. It is a tad bit thick at the spine in my opinion, but I never have to worry about it being a problem. Again, awesome little petty that I've really enjoyed using over the last few months.
Dolores P.
It was a gift for my son who is a chef. He says he loves it and showed it off on Instagram.
Steven B.
Awesome little petty knife. The SLD stainless holds up really well and sharpens up like a dream. I mostly use mine to break down sub-primal cuts of beef into steaks and breaking down whole chickens. The length and thinness of the edge really helps with the more intricate cuts. It is a tad bit thick at the spine in my opinion, but I never have to worry about it being a problem. Again, awesome little petty that I've really enjoyed using over the last few months.
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