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Tosaichi AO Super Petty 80mm
Tosaichi AO Super Petty 80mm
Tosaichi AO Super Petty 80mm
Tosaichi AO Super Petty 80mm
Tosaichi AO Super Petty 80mm
Tosaichi AO Super Petty 80mm
Tosaichi AO Super Petty 80mm
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  • Load image into Gallery viewer, Tosaichi AO Super Petty 80mm
  • Load image into Gallery viewer, Tosaichi AO Super Petty 80mm
  • Load image into Gallery viewer, Tosaichi AO Super Petty 80mm
  • Load image into Gallery viewer, Tosaichi AO Super Petty 80mm
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Tosaichi AO Super Petty 80mm

Regular price
$119.95
Sale price
$119.95
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Blade Length 80 mm
Total Length 205 mm
Steel Aogami (Blue) Super  Stainless Clad
Handle Magnolia
Ferrule Buffalo Horn
Rockwell 62-63
Height Spine to heel 22 mm
Width at Spine 2 mm
Weight 41 grams

The petty knife is the second knife we reccommend 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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