Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm
Kawamura Petty 150 mm

Kawamura Petty 150 mm

Regular price $234.99

Blade Length 150 mm
Total Length 278 mm
Steel White (Shirogami) #2
Handle Walut
Ferrule Buffalo Horn
Rockwell 61-62
Height Spine to heel 35 mm
Width at Spine 2.5 mm
Weight 92 grams

 

At 75 years old Kawamura-san has been making knives for quite some time and we feel that it shows in his work. He uses White #1 to make his knives which is known for its excellent edge retention and ease of sharpening, he wrap's them in stainless steel which helps prevent rust and finishes them with a very unique hammered finish. Due to the cladding these knives are relatively easy to maintain but the core steel is exposed at the very edge and should be kept as dry as possible.

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.

 

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.