Motokyuuichi Ginsan Petty 135 mm

The Blacksmith

Motokyuuichi knives are forged in Shimabara City by 4th and 5th generation smiths from the Maeda Family who took over the shop from the Kyuuichi family around 1895. Shoujirou Maeda focused on forging swords at this time but the business gradually transitioned to agricultural tools, hunting tools and craft knives as was typical at the time. They now focus much of their attention on Kitchen knives and offer affordable knives with great performance. 

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 wit your gyuto or chef knife and everything in hand is done wit 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 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.