Shigeki Tanaka started his blacksmith journey when he apprenticed in the Takefu knife village near Echizen city for three years. A region renowned for it's cutlery making and forging techniques he learned the intricacies of hand forging blades used for food production there. He later moved back to Miki City to continue his work at his Family's shop where they primarily made sickles and other agricultural tools. Now the shop focuses on Kitchen knives and has gained a reputation worldwide for producing some of the best knives available.
A petty is one of the two shapes we recommend to start your kit with, and is great paired with a Gyuto, Kiritsuke, Santoku, or Bunka. Well the bigger knife does most of the one board prep the petty will be used for all off board prep, wether that be capping, peeling or turning fruits and vegetables, or breaking down meat, fish, and poultry. This knife is great for professionals because its small enough to keep on the line with you during service and is surprisingly capable to knock out a 1/6 of brunoise shallot you forgot before service, and great for the home cook as a knife you can make a quick breakfast or sandwich with without having to pull out the big guns and a larger cutting board. Being a shallow blade it can also be useful for on board tasks like garlic, as theres not much material for the sticky residue to build up on.
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.