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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.
|Steel Type:||#2 Aogami (Blue carbon) Steel clad|
|Handle Material:||Handle Material Cherry wood handle with plastic collar|
|Knife Line:||Masakage Mizu|
|Calgary Farmers Market||Call for availability|
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