petty knife
Kisuke Petty
Kisuke Petty

Kisuke Blue 2 Warikomi Petty 135mm

US$252

We have an overwhelming demand for this item and as such have opened up Pre-orders. We expect to receive stock by May 15, 2021. We will ship within 24 hours of arriving to our warehouse.

Specifications of petty knife

Style:Petty
Blade Length:135mm
Weight:78g
Blade Material:Blue 2 Carbon Steel core + Soft Iron Tscuhime Kurouchi Finish
Handle Material:Indian Rosewood & Honduran Rosewood Bolster
HRC:62-63

petty knife

petty knife

Availability: Available for pre-ordering SKU: KIS-HON-1

Description

From the sketchbook
to the kitchen

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.

Here’s a few words from Kisuke on his work:

“I respect the manufacturing method that has been around since ancient times in Japan. I’m proud to build knives from scratch. I think it is important to bring the molecular structure of the blade to the best state as a blacksmith.

In the past, I think everyone was great with building the knives from the ground up, with technology. However, I believe that today Japans reliance on innovation is declining. The process seems to be to simplify and mass-produce to reduce costs. Building from scratch is costly, and it takes 10 years to train craftsmen. So more than 80% of the blacksmiths in Japan today do not build from scratch. I want to change the way Japanese knives are made, I will always be perfecting the craft.”

Care Information
    Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
    Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
    Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.

Share your thoughts!

5 out of 5 stars

1 review

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What others are saying

  1. One person found this helpful

    Kisuke Petty

    KT

    My first Kisuke purchase; unbelievable edge, the quality of workmanship is something to marvel at. I’ve never had a blade cut so effortlessly… HIGHLY recommend this knife along with any of the kisuke range.

    (1) (0)

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