Kikuichi S33 Petty Knife

Think of a petty knife as a smaller, more agile version of a chef's knife. It is perfect for tasks that require precision, such as peeling fruits, trimming vegetables, or slicing smaller proteins where a full-sized blade would feel cumbersome.

VG10 is a high-carbon stainless steel known for its ability to hold a razor-sharp edge for a long time. Because it is hardened to 60 Rockwell, this knife will stay sharp through extensive use, though it requires careful handling to avoid chipping.

No, this knife is not dishwasher safe. The high-performance steel and stabilized wood handle can be damaged by the harsh detergents and intense heat of a dishwasher, so you should always hand wash and dry it immediately after use.

The 33 layers of Damascus steel serve two purposes: they provide structural support and durability to the harder VG10 core, and they create the distinctive, ripple-like aesthetic pattern on the blade's surface.

Because of the high hardness rating of 60 HRC, you should avoid using a standard honing steel, which can be too aggressive. Instead, use a fine-grit whetstone or a ceramic honing rod to maintain the edge's sharpness without removing unnecessary material.