| Blade Length |
150 mm |
| Total Length |
270 mm |
| Steel |
VG-10W Stainless |
| Handle |
Keyaki |
| Ferrule |
Green Pakkawood |
| Rockwell |
61-62 |
| Height Spine to heel |
27 mm |
| Width at Spine |
1.96 mm |
| Weight |
80 grams |
Makoto Kurosaki
We're excited to have these knives in made by Makoto Kurosaki. Makoto Kurosaki trained as a sharpener and apprenticed under Hiroshi Kato-san, as part of Takefu Knife Village, based in Echizen city, Fukui prefecture, Japan. While Makoto is Yu Kurosaki’s older brother, he has his own shop separate from Yu's, and has sharpened several different lines from knife makers such as Yoshimi Kato and Takumi Ikeda, as well as Yu Kurosaki.
The “Style-K” line knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the spine making them slightly less delicate. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil.
The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.
The Knife
The petty knife is the Japanese answer to the western paring knife. At the shop we consider them to be much more useful than paring knives with the added length, while said length doesnt get in the way when doing delicate tasks like capping strawberries or bruniose shallots and garlic. The added length also allows this knife to be use for butchery tasks be in boning out a pork shoulder, breaking down whole poultry, or even small fish. If the gyuto (or santoku, or bunka, we don't judge) is used for all your prep work on the board, the petty is for all your in hand prep needs and is the second most important knife to add to your collection!
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.
