At 135 mm, this petty handles the precision tasks that longer knives cannot approach as directly: peeling, fine brunoise, fresh herbs, small cuts of poultry or fish. The compact format works equally well on the board and in-hand, and the profile tapering toward the tip allows detailed work without forcing the cut.
The steel is SKD-11 (SLD Steel), a semi-stainless tool steel developed by Hitachi Metals and adapted for cutlery by the forges of Sanjo, in Niigata Prefecture. With a chromium content of 11 to 13%, it offers better corrosion resistance than pure carbon steels while sharpening in a manner close to carbon: it responds to the stone in a reasonable number of passes and reaches a fine, stable edge. It develops little to no patina under typical kitchen conditions. Its hardness, between 61 and 64 HRC, provides good edge retention, with a corresponding sensitivity to lateral stress.
Care
Rinse and dry after each use. Do not soak and do not put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.