Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm
Tosaichi AO Super Petty 135mm

Tosaichi AO Super Petty 135mm

Sale price
$166.45
Regular price
$184.95
You save
$18.50 (11%)
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Product Information

Blade Length 135 mm
Total Length 268 mm
Steel Aogami (Blue) Super (Stainless Clad)
Handle Magnolia
Ferrule Black Pakka Wood
Rockwell 62-63
Height Spine to heel 29 mm
Width at Spine 2 mm
Weight 56 grams
Bevel Double
Tosaichi

Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people. 

The Knife
The petty knife is the second knife we recommend to be added to your collection after your larger board knife (Gyuto, Santoku or Bunka). The idea is that everything you do on the board will be the larger knife and the petty will be everything you do in hand. Be that peeling or capping product, opening packaging, light butchery, or more detailed work, certainly the second most used knife in most collections. 

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.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • 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.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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