Yu Kurosaki Senko Kiritsuke Petty

This knife is designed for agility and precision. It excels at smaller, intricate tasks like peeling fruits, mincing shallots, chopping herbs, and trimming small proteins where a larger chef's knife would feel clumsy.

SG2/R2 is a high-speed powder steel that allows for a much thinner, sharper edge that stays sharp significantly longer than standard stainless steel. It is a premium choice for those who prioritize edge retention and effortless cutting performance.

No. This blade is ground very thin to perform like a laser, which makes it fragile when subjected to twisting or hard impacts. It should be used exclusively for slicing and dicing soft ingredients, not for hacking through hard vegetables or bones.

Beyond its striking aesthetic inspired by forging sparks, the hammered finish creates small air pockets along the blade. This helps reduce surface tension, allowing food to release more easily from the side of the knife while you cut.

Hand wash and dry the knife immediately after every use to prevent corrosion. Because the steel is very hard, you should avoid using glass or stone cutting boards, which will dull the edge quickly; stick to wood or soft plastic boards.

Yes, it features a 50/50 double-bevel grind. This makes it versatile and easy to use for both right- and left-handed cooks, as it cuts straight without steering to one side.