Petty VG-10 Ebony Wood Handle 140mm

Petty Knife 5.5 Inch - Kasumi Japan

Crafted with care and rooted in tradition, the Kasumi Japan 5.5-inch Petty Knife is a refined tool for home chefs who appreciate the precision and heritage of Japanese bladesmithing. This compact utility knife blends the sharpness of premium VG-10 steel with the elegance of a handcrafted ebony wood handle—offering superior control, balance, and durability in every cut.

Slim, agile, and highly maneuverable, this Petty knife is perfect for fine tasks such as peeling, trimming, and prepping small fruits and vegetables. Designed for intricate kitchen work, its razor-sharp edge and ergonomic handle make it a reliable choice for everyday use.

Key Features:

• Made in Japan using traditional Japanese forging techniques.

• VG-10 High-Performance Steel – Ensures exceptional sharpness, edge retention, and cutting power. Holds a razor-sharp edge for up to 6 months without sharpening.

• Handcrafted Ebony Handle – Traditional Japanese design with moisture resistance and a secure, comfortable grip.

• Precision Focused – Ideal for delicate work requiring accuracy and control.

• Home Chef-Friendly – Well-balanced, low maintenance, and thoughtfully crafted for daily cooking tasks.

Specifications:

• Knife Type: Petty (Japanese Utility Knife)

• Blade Length: 5.5 inches (approx. 140 mm)

• Handle Length: 4.5 inches (approx. 114 mm)

• Rockwell C scale (HRC): 60 
  
  

• Blade Thickness: Approx. 2 mm

• Weight: Approx. 118 grams

• Best For: Peeling, trimming, fine prep work, and handling small fruits and vegetables

Elevate your kitchen toolkit with the Kasumi Japan Petty Knife—a compact yet powerful blade designed for those who cook with care and precision.

Blade Material: VG-10 Steel
Blade HRC: ~60
Blade Type: Petty (Utility Knife)
Blade Length: 5.5 in (~140 mm)
Blade Thickness: ~2 mm
Handle Length: 4.5 in (~114 mm)
Weight: 118 grams
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! 🌟