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About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
About Masakage Mizu - Dubbed Mizu (water), these blades have a blue/black kurouchi finish giving the impression of cold, deep water. Paired with an oval cherry handle and a not too fancy plastic collar, these knives are great for the cook that wants performance without blowing their budget.
Aogami (blue) carbon is my kind of steel- super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and patinas beautifully. Since the blade is not stainless it requires a lot of care, making it great for anyone who takes careful care of their knives.
| Knife Shape | Petty |
|---|---|
| Blade Length | 120mm |
| Steel Type | #2 Aogami (Blue carbon) core with carbon steel cladding |
| Rockwell Hardness | 61:63 |
| Handle | Wa (Japanese) Handle, Oval Cherry wood handle with plastic collar |
| Blacksmith | Katsushige Anryu |
| Knife Line | Masakage Mizu |
