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 Fujimoto Nashiji - The Fujimoto Nashiji achieves a great balance in knife making; extremely high performance, along with minimal maintenance. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction because it gives a long lasting edge and also easier maintenance than a full-carbon steel knife.
The finish on this line is called nashiji, named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.