This 135 mm petty features a sanmai construction, with a visible hagane line running along the edge separating the hard steel core from its outer cladding. The blade face displays a tsuchime (hammered) finish across the upper portion, transitioning into a polished bevel toward the edge — a characteristic kasumi gradient between the two zones. Kanji are engraved on the blade face. The spine tapers progressively toward a fine, precise tip.
At 135 mm, this petty covers a versatile range of tasks at the cutting board: long enough for medium-sized vegetables, nimble enough for detail work — peeling, trimming, fine herb cuts, or small fruit preparation. The blade profile carries a gentle curve toward the tip, supporting both push cuts and more delicate tip work. The moderate blade height provides comfortable knuckle clearance without adding unnecessary bulk.
The octagonal wa-handle is shaped from a warm golden-brown wood with open grain and pronounced figuring. The direct fit between blade and handle creates a clean, uninterrupted transition. The octagonal geometry provides a comfortable grip suited to all hand sizes, with a natural orientation reference in the hand.
In use, this petty is characterized by its blade-forward balance, typical of wa-handled knives with a partial tang. The tsuchime finish reduces food adhesion along the flat. The fine tip and thinned bevel geometry allow precise work on small ingredients. This knife suits both the demanding home cook and the professional seeking a compact precision tool.
Care requirements depend on the steel — we recommend wiping and drying the blade immediately after each use, and avoiding the dishwasher. Sharpen on a water stone.
