At 120 mm, this petty suits detail work: peeling, brunoise, herbs, small cuts of meat or fish, on the board or in hand. The profile is fine toward the tip, and the moderate blade height clears the fingers without adding weight. The double bevel (ryoba) suits both right-handed and left-handed users. For larger cuts, a gyuto or santoku takes over, and this petty complements them for finishing work.
The handle is cherry wood (sakura), a fine-grained hardwood. On a 120 mm blade, it completes a short, compact knife built for close-in work and precise cuts. As with any wooden handle, it needs different care from the blade, as noted in the care section.
The blade is Ginsan (Silver Steel), a stainless steel with high chromium content. It does not develop a patina and stays bright with use. Ginsan can be taken to a very fine edge for a stainless steel, and it responds quickly to sharpening on water stones, in few passes. The trade-off is that, like any stainless steel, it does not reach the hardness of the best carbon steels, so regular sharpening is still needed to keep a clean edge.
Care
Hand wash, then dry the blade and the cherry wood handle before storing the knife. Never place it in the dishwasher. Between sharpenings, a few passes on leather realign the edge.
