Kenshiro Hatono W#1 Petty 135 mm

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$260.95
Regular price
$289.95
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$29 (11%)
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SPECIFICATIONS
Length  135 mm 
Total Length 265 mm
Steel Shirogami (White #1) Stainless Clad
Handle Maple
Ferrule Walnut
Rockwell 62-63
Height Spine to heel 35 mm
Width at Spine 2.16 mm
Weight 84 grams
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 the past 6 years. He has recently started to deliver the first batch of knives made under his own name and we are beyond excited to have these incredible blades available in our shop. If you've been waiting to get your hands on a knife from Shiro Kamo, we highly recommend considering these as well. They have a taller blade than the offerings from Shiro Kamo which allows Hatono-san to put some killer grinds on them. Nice and then behind the edge which gently transitions to the thin spine, giving these knives an incredible cutting feel. 

The Shape 

The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done with the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.

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.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE PETTY

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.

STEEL TYPE

SHIROGAMI #1

AKA White #1: This steel type is very similar to Shirogami #2 but has added levels of carbon allowing it to achieve a slightly higher rockwell hardness, contributing to better edge retention. This does make the steel a bit more brittle and prone to chipping. It is very easy to sharpen and polish and because of its fine grain structure can achieve a super sharp edge.

Chemical Composition:
C 1.25-1.35%

COMPOSITION

STAINLESS CLAD

MODERATE MAINTENANCE

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

THE BLACKSMITH

KENSHIRO HATONO

Kenshiro Hatono is a young and very talented smith who opened his own business producing knives in the spring of 2024. He previously worked as an apprentice for 6 years under Katsuyasu Kamo of the Takefu Knife Village in Echizen City, Fukui Prefecture, Japan. He is able to work with a variety of steels producing many different finishes with excellent edge geometry. Though early in his career, he is already highly respected and expected to do great things.

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