Tetsujin Ginsan Kasumi Kiritsuke Petty 165mm Lacewood
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Store availability
*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)
Description
The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to debone poultry and small pieces of meat. Inspired by the French cuisine, the term ''petty'' is derived from the word ''petit'' and refers to a small chef's knife.
Ginsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.
Maintenance tips
To ensure the longevity of your cutting board, we recommend regular maintenance with food-grade mineral oil and beeswax .
- Beeswax : As a preventative measure, apply a thin layer to the surface of the board. Let it soak in for a few hours, then remove the excess with a paper towel. Make sure to use a food-safe beeswax.
- Mineral Oil : As soon as the board shows signs of dryness, generously apply neutral mineral oil. Allow to absorb and reapply if necessary until completely absorbed. Then wipe off any excess. The oil must be food-grade.
- Occasional sanding : Once or twice a year, hand sand with 400-600 grit sandpaper to smooth the surface and close the pores of the wood. Then apply a new coat of beeswax to protect the board.
