| Blade Length |
135 mm
|
| Total Length |
265 mm
|
| Steel |
SG2(R2) |
| Handle |
Wenge |
| Ferrule |
Walnut |
| Rockwell |
62 HRC |
| Height Spine to heel |
36 mm
|
| Width at Spine |
2.03 mm
|
| Weight |
87 g
|
| Bevel |
Double (50/50) |
The Blacksmith
Kenshiro Hatono is a young and very talented smith who has been working as an apprentice under Katsuyasu Kamo in the Takefu knife village for about 5 years. He is preparing to open his own business and will begin producing knives under his own name in larger quantities next spring (2024) if all goes to plan. We are very excited to have his knives in our shop and look forward to seeing him grow as a smith over the coming years. He is able to work with a variety of steels, can produce many different finishes and along with his excellent edge geometry we are expecting big things from him!
The Knife
This petty has a beautiful layered Damascus blade -- truly a showstopper! Petty knives are great for all the little things: Chopping shallots and garlic, mincing herbs and butchering small proteins. They function perfectly as a line knife as well as they're nimble, don't take up much space but can still accomplish a wide variety of tasks. This also makes them a great option for home cooks looking for something capable they can leave out on the counter all day.
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.
