FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200 - and flat rate shipping worldwide!

Menu
0

FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200 - and flat rate shipping worldwide!

0

Your Cart is Empty

  • Login

Knifewear Stones & accessories

Sign up for a Sharpening Class

It is Konro Season!

Benriner Mandolines

Home / All / Moritaka Ishime Petty 150mm
Moritaka Ishime Petty 150mm
Moritaka Ishime Petty 150mm
Moritaka Ishime Petty 150mm
Moritaka Ishime Petty 150mm
Moritaka Ishime Petty 150mm
Moritaka Ishime Petty 150mm

Moritaka Ishime Petty 150mm

Moritaka


$210.00

Petty:
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.

NEW CHERRY WOOD HANDLES  Due to over-harvesting Rosewood has become an endangered species in the world, so Moritaka now uses sustainable American cherry handles for Ishime line. If you are keen on a Rosewood handle, please make sure to request one in your order notes and we'll let you know if we still have one.
Knife Shape Petty
Blade Length 150mm
Steel Type #2 Aogami (Blue carbon) Steel clad in carbon steel
Rockwell Hardness 62:64
Handle Shape D Shape
Handle Material Rose wood handle with Pakka wood collar
Knife Line Moritaka Ishime
Blacksmith Moritaka Hamono

Care Instructions

Care for fully carbon steel knives
  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

Check in store availability

City In stock?
Calgary In stock
Calgary Farmers Market Call for availability
Edmonton In stock
Ottawa In Stock
Vancouver In Stock

Subscribe