| Blade Length |
150 mm |
| Total Length |
mm |
| Steel |
R2 (SG2) |
| Handle |
Rosewood |
| Ferrule |
Black Pakkwood |
| Rockwell |
64 |
| Height Spine to heel |
mm |
| Width at Spine |
mm |
| Weight |
grams |
| Bevel |
Double (50/50) |
The Blacksmith
The Kobayashi family has been a part of producing knives in the Seki city area of Japan for many years but worked in the shadows sharpening knives for other brands. When Kei Kobayashi took over as president of the company from his father his first order of business was creating their own brand that they could produce knives under. Knives under the Kei Kobayashi brand are the definition of "lasers". They are extremely thin at the spine and behind the edge which contributes to one of the silkiest cutting feels you will ever experience. This does mean they are more delicate even when compared to other Japanese knives so be sure not to twist, pry or torque when using one.
The Shape
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.
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.
