Petty Knife – Blue Steel Red Ebony Series 140mm/5.5in

Kasumi Japan Petty Knife 5.5in – Blue Steel #2 Red Ebony Wood Handle

The Kasumi Japan 5.5-inch Petty Knife is made for serious home cooks who respect the precision and heritage of Japanese bladesmithing. Compact and purposeful, it pairs a premium Blue Steel #2 blade with a traditional red ebony wood handle—delivering excellent balance, confident control, and impressive durability for daily prep.

Small, agile, and easy to maneuver, this Petty knife handles intricate work where larger knives feel clumsy. Use it for peeling, trimming fruits and vegetables, and preparing small, detailed ingredients with speed and accuracy. The renowned sharpness of Blue Steel supports clean, precise cuts and strong edge retention, while the handcrafted red ebony handle stays comfortable and secure in the hand throughout fine tasks.

Key Features:

• Made in Japan: Produced 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 Red 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 and stays agile for tasks that require dexterity and control.
• Designed for Home Cooks: Perfectly balanced for everyday use and easy maintenance, reflecting practical Japanese functional design.
• Best For: Peeling, trimming, and detailed prep on fruits and vegetables; small, precise cuts when you need maximum control.

Elevate your daily prep with the Kasumi Japan Petty Knife—compact, razor-sharp, and built for precise, effortless detail work.

Blade Material: Blue Steel
Blade HRC: ~61–63
Blade Type: Petty
Blade Length: 5.5 in (140mm)
Blade Thickness: 2 mm
Handle Length: 4.5 in (114mm)
Weight: Not specified
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! 🌟