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Tetsujin Hamono Blue 2 Kasumi Petty 165mm - African Blackwood

$499.00 AUD

Specifications

Style: Petty
Blade Length: 165mm
Overall Length: 285mm
Weight: 96g
Blade Height @ Heel: 32mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.5mm
Spine Thickness @ Mid: 2mm
Blade Material:

Blue 2 Core, Carbon Kasumi Clad
HRC: 62
Handle Material: Octagon African Blackwood w/Blonde Buffalo

 

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Blade Type

The Petty knife, a quintessential tool in Japanese cuisine, is a smaller utility knife used for precise, delicate tasks. Often considered a smaller sibling to the chef's knife, it excels in hand-held tasks like peeling, trimming, and intricate cutting. Its versatility makes it an essential for detailed culinary work.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Naohito Myojin

Naohito Myojin is a fast-rising sharpener working out of Kochi prefecture. His work is now in such high demand that long wait times are now the norm. He is the sharpener behind the Tetsujin line and the 'Fujiyama' line by Konosuke.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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