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15% Father's Day discount not applicable on purchases made on an earlier date.
15% Father's Day discount not applicable on purchases made on an earlier date.

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Jiro Tsuchime Yo Petty 150mm Tagayasan Handle (#354)

by Jiro
Sold out
Original price $660.00 - Original price $660.00
Original price
$660.00
$660.00 - $660.00
Current price $660.00
Description

Marque : Jiro
Forgeron : Jiro Nakagawa 中川 次郎
Zone de production : Nagano/ Japon
Profil : Petit
Taille : 150 mm
Type d'acier : acier au carbone
Acier : Yasuki White (Shirogami) #1, Soft Iron Clad
Manche : Tagayasan Western
Longueur totale : 274 mm
Longueur du bord : 150 mm
Longueur de la poignée à la pointe : 153 mm
Hauteur de la lame : 42 mm
Épaisseur : 3 mm
Longueur du manche : 122 mm
Poids : 143 g
Orientation de la main : Ambidextre
Date de fabrication : février 2022
*DISPONIBLE SEULEMENT EN MAGASIN
Forgeron Jiro
Jiro-san est un forgeron et un fabricant de couteaux de la région de Nagano. Il fabrique ces couteaux de A à Z seul, ce qui signifie que chaque partie du couteau a été fabriquée à la main par Jiro-san du début à la fin. Pour ceux qui ne réalise pas l’ampleur de son travail, la quantité de lame qui peuvent être produit par un fabricant industriel Japonais de bonne qualité peu atteindre 10000 par année. Tant qu’à lui Jiro à une capacité maximale d’une vingtaine de couteaux par mois ! C’est Pour cette raison que le nombre de couteaux présent sur le marché est limité.
Il est forgeron depuis 20 ans, mais personne n’a remarqué à quel point son travail était incroyable. Lorsqu’il a été découvert par Hokuto Aizawa (président de Hitohira), c’était surprenant que personne ne l’est trouvé encore.
Chaque couteau est livré avec du papier écrit à la main, notant le numéro de série, le profil, le type d’acier, le type de poignée, la taille et la date de fabrication.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

150mm

Weight

143g

Total lenght

274mm

Handle length at tip

153mm

Edge lenght

150mm

Blade height

42mm

Blade thickness

3.0mm

Handle size

122mm

Blade

Steel

Yasuki White (Shirogami) #1, Soft Iron Clad

Steel type

Carbon steel (oxidizable)

Handle

Handle material

Tagayasan Western

Details

Profile

Couteau d'office

Usage

Boning knife

Hand orientation

Ambidextrous

Making

Production area

Nagano/Japon

Blacksmith

Jiro Nakagawa 中川 次郎

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.