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.
This is the knife for smaller jobs that are done on a cutting board. Think slicing shallots, cutting herbs and boning smaller cuts of meat, fish or birds. Petty knives are making more appearances in professional kitchens lately. Think thin slices of garlic for a pasta dish or segmenting an orange.
Carbon steel is great for knife making. Mostly it stays sharp longer than stainless, it’s easier to sharpen and cuts more smoothly….but it can rust. Rusting can be a bummer.
Fujimoto knives are a great compromise. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (or wrapped) in stainless steel. This type of construction is my fave way to make a knife. You get all of the cutting benefits of carbon steel, but with reduced maintenance. The only part of the blade that can tarnish is the very edge of the blade where the carbon steel is exposed.
Fujimoto knives are hand hammered in a factory setting by a group of blacksmiths in Sanjo city; a city famous for steel fabrication industry (knives, chisels, cutlery, cooking pots in fact almost anything made from steel). And they like sake here too. I love it.
|Steel Type:||#2 Aogami (Blue carbon) Steel clad with Stainless Steel|
|Handle Material:||Burnt chestnut wood with plastic collar|
|Calgary Farmers Market||Call for availability|
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