• Masakage Kiri Petty 120mm from Masakage
  • Masakage Kiri Petty 120mm from Masakage
  • Masakage Kiri Petty 120mm from Masakage
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Masakage Kiri Petty 120mm

Masakage Kiri Petty 120mm

$335.00 CAD
$335.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos du Masakage Kiri - 

Lorsque vous prendrez le Kiri pour la première fois, vous remarquerez à quel point il est léger. L'acier est martelé plus finement que celui d'un couteau moyen, ce qui lui permet de couper facilement des aliments denses comme les pommes de terre et les courges. Ce couteau est forgé à la main à partir de VG10, un acier inoxydable à haute teneur en carbone qui devient extrêmement tranchant et conserve un excellent fil sans nécessiter beaucoup d'entretien. L'âme en acier VG10 est laminée avec de superbes couches d'acier damassé, ce qui, combiné au manche japonais wa rouge et blanc, en fait un couteau MAGNIFIQUE. Vraiment, de l'art utilisable !

Yoshimi Kato est le gendre et successeur de Hiroshi Kato, l'un des fondateurs de Takefu Knife Village. La transition d'apprenti à maître forgeron et chef d'entreprise s'est faite sans heurts pour Yoshimi-san. Il me dit qu'il s'efforce d'améliorer continuellement ses compétences jour après jour, et j'ai hâte de travailler avec la prochaine génération de Kato pour les décennies à venir !

Yoshimi-san est un homme discret, avançant calmement à un rythme constant et s'exprimant davantage à travers ses couteaux qu'à travers ses mots. Et croyez-moi, ses couteaux parlent ! Les couteaux de Yoshimi-san sont parmi les lames les plus magnifiques et les plus précises que j'aie jamais maniées.

À propos de la forme - C'est le couteau idéal pour les petits travaux effectués sur une planche à découper. Parfait pour émincer les échalotes, couper les herbes et désosser les petites protéines. De plus, les couteaux Petty sont un outil indispensable pour ceux qui ne se sentent pas à l'aise avec un grand couteau de chef.

Shape Petty
Maintenance Level
Blade Length 120 mm |
Blade Height 31 mm
Thickness 2,2 mm
Weight 58 g
Steel Type VG10 Stainless Steel avec placage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Magnolia Collier Pakkawood Rouge
Knife Line Masakage Kiri
Blacksmith Yoshimi Kato
Made in Echizen, Fukui, Japan
Brand Masakage

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: MAAV120PE

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.88 / 5 from 25 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["size","balance","looks","feels","knife","handle","steel","tool","blade","edition"].

Review highlights

Reviews

Fantastic knife!

"Very sharp! My finger can attest to that! Beautiful handle"

— Brendan S. (5/5)

Kiri

"Great blade! I had to seal the handle with Danish oil though."

— Charles H. (4/5)

Great blade pattern, stays sharp.

"Great blade pattern, stays sharp. Size is very versatile!"

— Darren h. (5/5)

Confidence, when you need the best tools available.

"Where to start, to say that the knifes are beautiful, well balanced and feel so well in your hand when you are using them is an understatement. Sharpness, they simply stay sharp, a light honing is all that I have needed. I know that whenever I start preparing, the knife will perform. I also purchase the vertical knife holder and it allows any knife to be placed in any one of the opening regardless of the knife size, all this in an extremely compact unit."

— Bounjour B. (5/5)

Excellent knife just what we

"Excellent knife just what we were looking for. Good balance and handling. Good edge retention so far. Good lade shape for small utility chores and looks great On the knife rack."

— Richard S. (5/5)

Masakage Kiri Petty 120mm, Used by a Pastry Chef

"I love this knife, perfect for handling cuts on transfer sheets and fragile chocolate products, as well as outstanding for making chocolate feathers !!!"

— Markus W. (5/5)

Another great knife!

"I already had the smaller petty knife but wanted a bigger size for larger vegetables. It works very well, like all our Kiri knives. Light, easy on the fingers, hand and wrist in long sessions of prep, and darn pretty!"

— Karen S. (5/5)

First

"My first knife. I LOVE it ! ! !"

— TD F. (5/5)

The size is perfect for

"The size is perfect for a number of uses…extremely sharp AND the weight is perfect for me!"

— Darcy L. (5/5)

This is my 4th Masakage

"This is my 4th Masakage knife, I can't imagine not having them in my kitchen. I don't know how I went without a good knife for as long as I did."

— Theresa W. (5/5)

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