Hatsukokoro Hayabusa Petty Knife

A petty knife is essentially a smaller chef's knife. It is designed for precision tasks that are too delicate for a large blade, such as peeling fruits, trimming vegetables, deveining shrimp, or performing intricate cuts on smaller ingredients.

The hammered finish, or tsuchime, creates small air pockets between the blade and the food. This reduces surface tension, which helps prevent food from sticking to the blade while you slice.

VG-10 is a high-carbon stainless steel known for excellent edge retention and corrosion resistance. While it is harder than standard kitchen knives, it is relatively easy to maintain with a honing rod or a whetstone when it eventually loses its initial sharpness.

No, this knife is not dishwasher safe. The high-heat, harsh detergents, and moisture of a dishwasher can damage the ebony wood handle and dull the fine edge of the blade. Always hand wash and dry it immediately after use.

San-mai construction means the blade is made of three layers: a hard, high-carbon steel core for the cutting edge, sandwiched between two layers of softer, more durable steel. This provides the best of both worlds—a razor-sharp edge and a blade that is less prone to snapping.

The ebony wood handle is dense and ergonomic, offering a secure grip. Because the knife is lightweight at only 3 ounces, it is well-balanced and designed to minimize hand fatigue during detailed, repetitive tasks.