This petty in VG-10 from Hitohira's is built for precision work: peeling, brunoise, fresh herbs, and small cuts of meat or fish. The profile tapers toward a fine tip suited to detail work on the board and in-hand alike. Moderate blade height keeps fingers clear without adding weight to the knife.
The blade features a sanmai construction, with a tsuchime (hammered) finish on the body and a polished zone near the edge. The hammer marks create small air pockets along the flat that reduce food adhesion. Kanji are engraved on the blade. The octagonal wa-handle pairs a dark, tight-grained wood with a vivid red wood collar, creating a strong visual contrast between the two materials.
VG-10 has been produced by Takefu Special Steel since the early 1960s, a steel designed from the start for knifemaking. Its 15% chromium content provides strong corrosion resistance in daily use, while cobalt additions (1.5%) allow it to reach 60,61 HRC. The trade-off is that high chromium content makes the steel less responsive on the whetstone than lower-alloy alternatives: sharpening takes more passes, and quality stones are recommended to bring the edge to a fine finish.
Care
Rinse and dry after each use. Never put in the dishwasher. Regular sharpening on water stones keeps the edge performing.
