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 Kurouchi-Forged -The Kurouchi-forged line from Fujimoto is any young chef or beginner knife nerd's dream: High-performance carbon steel, stunning looks, and a crazy-good price tag! The name comes from the rough, oxidized "kurouchi" finish left from forging. With a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.
Shirogami (white) carbon is pretty darn great: super easy tosharpen, takes a brilliantly sharp edge, cuts like silk and is very ruggedfor its hardness. The extremely hard white carbon steel core is laminated between softer layers of carbon steel. Since the blade is not stainless it requires a bit more care.