Kikuichi Ginsan Sanmai Petty

Ginsan steel is a high-carbon stainless steel that offers the edge retention and sharpness of traditional carbon steel while remaining highly resistant to rust and corrosion. It is an excellent choice for those who want professional-grade performance without the high maintenance of reactive blades.

Yes. Because this knife features a 50:50 double bevel edge, it performs equally well for both left- and right-handed users.

The petty knife is designed for intricate work that a larger chef's knife cannot handle comfortably. It is ideal for peeling fruits and vegetables, trimming proteins, or performing detailed cuts like mincing shallots or garlic.

To maintain the integrity of the natural materials, avoid soaking the knife in water or putting it in the dishwasher. Simply hand wash the blade, dry it immediately, and occasionally apply a food-safe mineral oil to the wooden handle to prevent it from drying out.

The hidden tang construction keeps the knife lightweight and nimble, which is preferred for a utility knife of this size. It shifts the balance slightly toward the blade, allowing for the precision required for delicate peeling and carving tasks.