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Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
Tosaichi Shadow Petty 135 mm
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  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm
  • Load image into Gallery viewer, Tosaichi Shadow Petty 135 mm

Tosaichi Shadow Petty 135 mm

Regular price
$135.16
Sale price
$135.16
Regular price
$169.95
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Blade Length  135 mm
 Total Length  271 mm
Steel  Aogami Super Stainless Clad
Handle  Ho-wood
Ferrule  Buffalo Horn
Rockwell  62-63
Height Spine to Heel  29 mm
Width at spine 1.8 mm
Weight  67 grams

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. Knives from the Tosaichi Shadow line are balanced forward but are overall quite light. They are thin at the spine and come quite thin behind the edge for a great cutting feel. 

The petty knife is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. Great for taking the top off strawberries, cleaning Brussels sprouts for example and great for butchery as well like breaking down chickens, taking the silver skin off a tenderloin or even larger tasks like deboning a pork shoulder. 

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.
  • 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.

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