Seki Kanetsugu Zuiun Petty 150 mm

Seki Kanetsugu was founded in 1918 by Matsujiro Kawamura, descendant of the famous swordsmith Kanetsugu, who worked during Nanboku-cho period. The Zuiun line was made for the 100th anniversary of the company and features an R2(SG2) steel core, with a stainless damascus cladding, and a heptagonal (7 sided) handle made from pakka, which I find fantastically comfortable and unique, and especially good for the finger on the spine technique which I like to use for intricate slicing tasks. The blades are quite thin at 1-1.5 mm spines in this line and feature a very mild convex grind, helping a great deal with food release. 

The petty knife is the Japanese equivalent to a western utility knife, being longer than a paring and much more capable. From small veg cleaning tasks, cleaning silverskin, breaking down small fish and poultry, brunoise garlic and shallots, or just use on a smaller board or prep station during service the petty is a must have in your kit and the second knife we recommend after you main workhorse be that a gyuto, kiritsuke, bunka, or santoku. 

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.