This 135 mm petty is built with a sanmai construction, featuring a flowing hagane line running along the edge. The spine and blade flanks carry a kurouchi finish (forge skin), contrasting with the polished bevel where tsuchime hammer marks create a lively, textured surface. Kanji are engraved on the blade face.
At 135 mm, this petty covers the full range of precision tasks — peeling, fine herb work, trimming small cuts of meat or fish, both on the board and in hand. The tapered profile ends in a sharp, agile tip, and the moderate blade height provides comfortable knuckle clearance. As a double-bevel knife, it suits both right- and left-handed cooks equally.
The wa-handle is shaped from a wood with an open, pronounced grain, displaying warm tones ranging from golden brown to deep brown with contrasting figuring typical of a dense, well-worked timber. The octagonal profile offers a comfortable grip suited to all hand sizes. The transition between handle and blade is clean, with no distinct ferrule visible.
In use, this petty feels light and blade-forward, as is characteristic of wa-handles. The kurouchi finish on the flanks reduces food adhesion, while the polished bevel delivers clean, precise cuts. This format suits home cooks looking for a versatile utility knife as well as professionals who need a reliable precision tool for daily prep work.
Care requirements depend on the steel — we recommend wiping and drying the blade after each use and keeping it away from the dishwasher.
