This 150 mm kurouchi petty knife is ideal for everyday precision tasks: chopping fresh herbs, peeling, brunoise, and preparing small pieces of meat or fish. At this length, the knife remains easy to handle both on a cutting board and in the hand, with a profile that tapers gradually to a fine point suited for detailed work.
The blade features a kurouchi finish on the body, with a polished bevel providing a sharp contrast. The wa-style handle is made of magnolia (hōnoki), a light-colored wood with a fine grain, and features a matte black ferrule. The sanmai construction is consistent with the kurouchi finish.
Aogami #1 (Blue Steel #1) is one of the highest-carbon steels in the Aogami range, with a carbon content of 1.25% to 1.35%. Developed by Hitachi Metals from a Shirogami base enriched with chromium and tungsten, it offers superior edge retention compared to Aogami #2, at the cost of a blade that is slightly more vulnerable to side impacts. It retains its edge for a long time with regular use. Like all carbon steels, it develops a gradual patina with use, which is normal and desirable. Wiping it down immediately after contact with acidic foods limits unwanted oxidation reactions.
Care
Wipe the blade after each use and dry before storing. Apply a light coat of camellia oil for extended storage. Never wash in the dishwasher.
