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 Manaka Hamono -Kisuke Manaka is a relatively young, 5th generation, blacksmith in Kasukabe, Saitama pref. Manaka-san didn’t like the dishonest way his father-in-law operated his business so he decided to become a blacksmith himself. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.
Now he forge-welds everything in house, from hard carbon steel clad with soft steel, stainless steel clad with stainless, and carbon steel clad with stainless steel. The Shirogami #2 steel used in these knives is forge-welded in house by Manaka-san. This is a very traditional steel that can achieve incredible sharpness and has great edge retention, a favourite of more traditional blacksmiths.
| Knife Shape | Petty |
|---|---|
| Blade Length | 150mm |
| Blade Height | |
| Spine Thickness at Heel | |
| Weight | |
| Steel Type | ATS-34 |
| Rockwell Hardness | 63-64 |
| Edge/Bevel | Double (50/50) |
| Handle | Wa (Japanese) Handle, Cherry Octagon wood handle with Black Pakka wood collar |
| Blacksmith | Manaka Hamono |
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