This 135 mm petty in sanmai construction handles precision tasks: peeling, brunoise, fresh herbs, small cuts of meat or fish. At this length, the profile tapers cleanly toward the tip, allowing work both on the board and in-hand with direct control over the cutting line. The moderate blade height keeps fingers clear without adding bulk.
The blade features a tsuchime hammered finish on the body, with irregular dimples that reduce food adhesion on the flat. The sanmai construction is visible in the transition between the hammered jigane and the polished edge: a Ginsan (Silver Steel) core with stainless cladding, the boundary running along the cutting edge. Kanji are engraved on the blade. The octagonal wa-handle in walnut is fitted with a matte black collar.
Ginsan (Silver Steel), referenced as S3 in Hitohira's nomenclature, is a high-carbon stainless steel (C 0.95,1.10%, Cr 13,14.5%). It sharpens on whetstones with a response close to pure carbon steels: the edge builds quickly and can be refined to a narrow angle. The trade-off is a mild sensitivity to acidic ingredients over time, though no true rust forms. No dark patina develops. Maintenance comes down to rinsing and drying after use.
Care
Rinse and dry after each use. No camellia oil required. Do not put in the dishwasher.
