Yoshihiro Petty Utility Knife

A petty knife is essentially a small chef's knife. It is designed for precision tasks that are too delicate for a large blade, such as peeling fruits, trimming vegetables, or slicing small proteins, while still offering enough length for board work.

Ginsan, or Silver-3 steel, offers the performance of high-carbon steel with the convenience of stainless. While it is rust-resistant, you should still hand wash and dry it immediately after use to maintain the edge and finish.

The Nashiji finish, which translates to 'pear skin,' creates a textured, rustic look on the blade. Beyond aesthetics, this texture can help reduce friction, preventing wet or starchy foods from sticking to the side of the knife while you cut.

Yes. The handle is crafted from durable Pakkawood and features a full-tang construction, providing a substantial, balanced grip that feels secure even if you have larger hands.

No. High-quality Japanese knives should never go in the dishwasher. The high heat and harsh detergents can damage the Pakkawood handle and dull the razor-sharp edge of the blade.

With a hardness rating of 61-62 HRC, this blade is significantly harder than standard Western kitchen knives, which typically range from 54-58 HRC. This allows it to hold a much sharper edge for a longer period, though it requires careful use to avoid chipping.