Petty Blue Steel Ebony Wood Handle 140mm Custom

Petty Knife 5.5 inch - Kasumi Japan

Part of the Kasumi Japan collection, this 5.5-inch Japanese handcrafted Petty knife is designed for serious home cooks who appreciate the art of Japanese bladesmithing. It combines a premium Blue Steel blade with a traditional Ebony wood handle, offering exceptional balance, control, and impressive durability.

Compact and extremely agile, this Petty knife is the ideal choice for intricate tasks such as peeling, trimming fruits and vegetables, or preparing small, detailed components for your dishes. The renowned sharp Blue Steel blade and handcrafted Ebony wood handle not only ensure precision and longevity but also provide a comfortable and secure grip.

Key Features:

• Made in Japan using traditional Japanese forging techniques.
• Premium Japanese Blue Steel Blade: Delivers outstanding sharpness and long-lasting edge retention, characteristic of high-quality Japanese cutlery. Holds a razor-sharp edge for up to 6 months without sharpening.
• Handcrafted Ebony Wood Handle: Provides a secure, comfortable grip with natural moisture resistance, traditionally favored in Japanese knife making.
• Razor-Sharp Precision: The blade glides smoothly, ideal for tasks requiring dexterity.
• Designed for Home Cooks: Perfectly balanced for everyday use and easy maintenance, reflecting Japanese functional design.

Specifications:

• Knife Type: Petty (Japanese handcrafted Utility Knife)
• Blade Length: 5.5 inches (approx. 140mm / 14 cm)
• Handle Length: Approx. 4.5 inches (approx. 11.4 cm)
  
• Rockwell C scale (HRC): 62
• Blade Thickness: Approx. 2 mm
• Best For: Peeling, trimming, detailed work, preparing small fruits and vegetables.

IMPORTANT CARE INSTRUCTIONS FOR BLUE STEEL (High Carbon Steel):

Blue Steel is a high-carbon, reactive steel prized for its cutting performance. Unlike stainless steel, it requires proper care to prevent rust and maintain its integrity:

1. Hand Wash Only: Always wash your knives by hand with mild soap and warm water immediately after use. Never put them in a dishwasher.
2. Dry Thoroughly & Immediately: Use a soft, dry cloth to wipe the entire knife (blade and handle) completely dry right after washing. Do not allow it to air dry.
3. Embrace the Patina: With use, your Blue Steel blade will naturally develop a patina—a dark, mottled coloration. This is a normal and desirable characteristic of high-carbon steel, which helps protect the blade from more aggressive rust. Do not try to scrub it off.
4. Minimize Contact with Acidic Foods: If cutting highly acidic foods (like lemons, tomatoes, onions), rinse and wipe the blade promptly to prevent rapid discoloration or etching.
5. Store Properly: Store your knives in a dry place. A wooden knife block, a magnetic strip (ensure it's wood or has a soft covering to prevent scratching), or the original box are good options. Avoid leaving them loose in a drawer.
6. Oil for Protection (Recommended): For added protection, especially if storing for extended periods or in humid environments, apply a very thin coat of food-grade mineral oil or camellia oil (a traditional Japanese knife oil) to the blade. Wipe off any excess before use.

Blade Material: Blue Steel
Blade HRC: ~61–63
Blade Finish: Kasumi
Blade Type: Petty
Blade Length: 5.5 in (140 mm)
Blade Thickness: ~2 mm
Handle Length: ~4.5 in (114 mm)
Handle: Ebony Wood
Origin: Japan

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟