Japanese knife - Petit

Description

The first knife was made in Takefu, Japan, 700 years ago and the same technique is still used to make knives today. The tradition of the local knife makers was continued in 1792 by Isuke Kato, who also started making traditional Japanese knives under the Kiya brand. Their perfect blades are made using the same techniques as hundreds of years ago. As a result, Kiya knives offer the perfection and precision of Japanese tradition.

Want to become a nimble dancer in the kitchen? The Petit knife is a precise companion that allows you to execute perfect cuts even on the smallest scale. The eleven folded Japanese steel blade, which renders the beautiful Suminagashi marbling, measures 140 millimetres and is ready to serve you when cutting meat, but also small vegetables.

The gentle curve of the blade allows the rocking motion to penetrate deeper and faster into the texture of the raw material, thus preserving its juiciness. The sandalwood handle guarantees perfect ergonomics, making the knife an extension of its owner's hand, whose initials can be engraved into the blade.

Handle length: 125 mm

Blade length: 140 mm

Blade height: 32 mm

Overall length: 270 mm

Weight: 71 g

Possibility of engraving name or initials on the blade. The knife comes in its original Japanese box in traditional newsprint as authentically sold in Japan.

The knife has a high sharpness Japanese Takefu V grade 2 steel core. This is not stainless, so the knife should be carefully cleaned, dried and stored in a dry and safe place after each use. This unique tool definitely does not belong in the dishwasher, it is not designed to be bent or soldered. Protect the knife from drops and knocks, and never cut very hard or frozen ingredients with it. If you will not be using the knife for a long time, treat it with oil and wrap the blade in cloth or paper.