• Masashi Shiroshu Petty 120mm from Masashi Yamamoto
  • Masashi Shiroshu Petty 120mm from Masashi Yamamoto
  • Masashi Shiroshu Petty 120mm from Masashi Yamamoto
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Masashi Shiroshu Petit 120mm

Masashi Shiroshu Petit 120mm

$535.00 CAD
$535.00 CAD
En vente Épuisé

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

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À propos de Masashi Shiroshu - 

Regardez ce couteau ! Il est si beau. J'ai toujours appelé les lames aussi esthétiques des œuvres d'art fonctionnelles, car ce sont avant tout des outils destinés à être utilisés. Le manche simple et élégant contraste parfaitement avec la lame magnifique et confère au couteau une légèreté et une assurance que j'apprécie particulièrement pour mes couteaux de cuisine.

Masashi-san a fabriqué ce couteau à partir d'un acier phénoménal appelé SLD, qu'il peut pousser aux limites absolues de la dureté grâce à son génie de la coutellerie et à quelques techniques top secrètes. Il aiguise ce couteau avec son tranchant unique et caractéristique, rendant l'arrière un peu plus robuste pour la découpe et la pointe plus fine pour le travail délicat.

Après avoir d'abord travaillé avec son frère chez Yoshikane, puis s'être lancé à son compte, Masashi Yamamoto poursuit inlassablement la création d'un couteau parfait en utilisant les techniques traditionnelles transmises dans sa famille et augmentées par une compréhension moderne de la métallurgie. C'est aussi un dur à cuire certifié, forgeant en tongs et allumant des cigarettes à l'aide d'acier incandescent comme un héros de film d'action des années 80.

À propos de la forme -C'est le couteau idéal pour les petits travaux sur une planche à découper. Parfait pour émincer les échalotes, hacher 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 couteau de chef plus grand.


Shape Petty
Maintenance Level
Blade Length 120 mm |
Blade Height 31 mm
Thickness 2 mm
Weight 70 g
Steel Type SLD Semi-Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Pagode Collier en Corne de Buffle
Knife Line Masashi Shiroshu
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

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.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

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 mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

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 travel case. 

• A 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, keep the edge from touching anything else. 


SKU: MASD120PE

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.9375 / 5 from 16 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["pattern","craftsmanship","feels","knife","blade","aesthetics"].

Review highlights

Reviews

End Game Petty

"Like another reviewer, this knife functionally overlaps somewhat one of my earlier purchases (135mm ko bunka) from the same shiroshu line. Because I already knew it would carry the same excellent utility and craftsmanship, I can't deny that its stunning aesthetics was the final push in my decision to place an order. But it feels wonderful in my hand and performs like a champ. If you're on the fence about this knife, maybe visit the nearest store and audition one for yourself. Rather than buying two or three petty knives over several years, I can firmly suggest getting this one now and start enjoying it sooner!"

— Jo Y. (5/5)

Awesome New Petty Knife

"This is my 2nd knife by the same maker, absolutely awesome, cuts through everything (like a knife through butter lol). Worth every penny, staff member was awesome and I even got my first free knife sharpening done while I waited ,"

— Mark W. (5/5)

How Many Knives Does One Need?

"This represents my 10th knife purchase from Knifewear and being a mere home cook it was getting hard to justify yet another blade. This seemed redundant to my Calgary purchases of 75mm petty, 130mm ko-bunka and 150mm petty. However after spending a significant amount of time with Chris in Vancouver (nearest my new home) I was able to justify this rather lavish acquisition. Stupidly I did not put the knife through the paces on any in store veggies, had I the evaluation would have been much quicker. I love all my knives but this thing is like a samurai sword and difficult to put down despite other knives being better for the task at hand. Three things in particular strike me about this knife. The beautiful blade glides through cuts noticeably smoother and easier encouraging you to geek out and attempt cuts above your pay grade. For a light knife with a thin kerf there is little in the way of deflection making it very predictable and maneuverable. There is a noticeable difference in the quality of this knife to my others justifying the price, similar to experiencing your first Japanese knife after a life of Ginsu's."

— Bryce H. (5/5)

Great petty

"Wonderfully sharp knife made with Damascus steel. Very light and easy to handle."

— Ken B. (5/5)

Glad I got this knife

"I use it all the time, so handy being stainless, nimble, sharp and most importantly beautiful. Masashi has awesome well finished knives. No rough edges, just perfect Japanese craftsmanship."

— Kingsley C. (5/5)

A Little Laser

"We picked this up at the Masashi World Tour event in Toronto this past September and are exceptionally pleased with it. Light, sharp, and beautifully crafted are words that immediately come to mind. Being closer to fully stainless means it will retain its aesthetics regardless on what acidity of the food it’s used to prep. Masashi-san’s thoughtful design also ensures the heel points away from the user lessening the possibility of inadvertently clipping a finger. We have looked at getting a Shiroshu for some time and am glad we finally did."

— Derek B. (5/5)

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— Chris L. (5/5)

New everyday knife!

"Sometimes you just need ‘that’ knife that can do a lot! This is one of them!"

— Margo F. (5/5)

Surgical precision

"The knife is excellent, precise and very sharp. The service at the Ottawa store is amazing. Great team"

— Francois B. (5/5)

Beautiful

"i cut tomatoes with it, no problem and it’s the prettiest knife I’ve ever owned."

— Roxane C. (5/5)

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