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Kisuke Blue 2 Kurouchi Tsuchime Petty 135mm

£202.00 GBP

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Petty

Blade Material

Blue 2 Carbon Steel Core + Soft Iron Tsuchime Kurouchi Finish

Handle Material

Octagon Ebony & Blonde

Maintenance Level

High

Edge Length

160

Overall Length

290mm

Spine Thickness

3mm/2mm

Blade Height

39mm

Weight

102g

HRC

62-63

An In depth look

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.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Kisuke

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.

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