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Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
Makoto Kurosaki Petty 135 mm
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  • Load image into Gallery viewer, Makoto Kurosaki Petty 135 mm
  • Load image into Gallery viewer, Makoto Kurosaki Petty 135 mm
  • Load image into Gallery viewer, Makoto Kurosaki Petty 135 mm
  • Load image into Gallery viewer, Makoto Kurosaki Petty 135 mm
  • Load image into Gallery viewer, Makoto Kurosaki Petty 135 mm
  • Load image into Gallery viewer, Makoto Kurosaki Petty 135 mm

Makoto Kurosaki Petty 135 mm

Regular price
$216.61
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$216.61
Regular price
$270.77
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Blade Length 135 mm
Total Length 210 mm
Steel R2 (SG2) Powdered Steel
Handle American Cherry
Ferrule Blonde Pakka
Rockwell 63-65
Height Spine to heel 29 mm
Width at Spine 2 mm
Weight 75 grams


We're excited to have these knives in made by Makoto Kurosaki, Yu Kurosaki's older brother! While Makoto has his very own shop separate from Yu's, his knives still share a lot of similarities to Yu's. 

While these knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the stock making them slightly less delicate. The R2 (SG2) core steel is one of our favorites at the shop for its great edge retention and surprising ease of sharpening for such a tough stainless. It also has a very fine and consistent grain structure as it is a powdered steel so it will benefit from being taken to a much higher grit stone than a more traditional stainless steel will. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil. 


The petty knife is the Japanese answer to the western paring knife. At the shop we consider them to be much more useful than paring knives with the added length, while said length doesnt get in the way when doing delicate tasks like capping strawberries or bruniose shallots and garlic. The added length also allows this knife to be use for butchery tasks be in boning out a pork shoulder, breaking down whole poulty, or even small fish. If the gyuto (or santoku, or bunka, we don't judge) is used for all your prep work on the board, the petty is for all your in hand prep needs and is the second most important knife to add to your collection!

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.

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