At 130 mm, the petty handles precision tasks that longer knives cannot perform with the same agility: peeling, brunoise, fresh herbs, small cuts of meat or fish. The profile tapers toward the tip, allowing detailed work both on the board and in-hand. At this length, the knife responds quickly to directional changes and leaves little room for imprecision.
The wood handle follows the wa tradition: lightweight, blade-forward in balance, it moves with the cut without adding bulk. The material offers a natural grip without added texture, with the warm visual quality of unfinished wood.
The VG10 steel, produced by Takefu Special Steel since the early 1960s, was designed from the start for knifemaking. Its 15% chromium provides strong corrosion resistance under normal use. The addition of cobalt (1.5%) allows it to reach 60,61 HRC, an uncommon hardness for a stainless steel. The trade-off is that high chromium content makes the steel less responsive on the whetstone than lower-alloy steels: sharpening takes more passes, but the edge holds well between sessions.
Care
Rinse and dry after each use. Do not put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.
