Muneishi Petty Aogami #2 Kuro-uchi 120mm (4.7")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Muneishi Petty Aogami #2 Kuro-uchi 120mm is a small Japanese kitchen knife that comes in handy when a larger knife is a bit unpractical. This refers to all the delicate tasks, such as mincing, peeling or paring, where the shorter blade can be used in-hand comfortably.
The knife’s steel and looks are kept pretty closely within tradition. High-carbon Aogami #2 steel is easy to sharpen to a very fine sharpness and also has slightly improved corrosion resistance in comparison to other traditional steels. A magnolia handle which is traditionally used was swapped for a beautiful cherry wood oval piece with a pakka ferrule – providing a nice contrast to the dark look of the blade.
BLADE SHAPE:
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
STEEL:
Aogami #2 steel is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly. Aogami #2 steel is composed of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
LAMINATION:
High-carbon steels are hard, but brittle for the same reason, which makes them more prone to breakage and chipping. To prevent that, blacksmiths sandwich the blade’s core, made from Aogami #2 steel, between multiple layers of softer steel. This improves the blade’s flexibility.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish. Kanji "made by Muneishi" 宗石作 has been hand-chiseled onto the blade.
HANDLE:
Octagonal Japanese (Wa) handle made out of cherry wood is suitable for right- and left-handed individuals.
ABOUT THE BLACKSMITH:
Muneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and sharpening knives. His knives have very nice grinds, good profile, and are very affordable.
Blade shape: Petty
Steel type: Aogami #2
Blade construction: San-mai / V-edge / kuro-uchi, damascus
Hardness (HRC scale): 63
Overall length: 247mm (9.7")
Blade length: 120mm (4.7")
Blade height: 31mm (1.2")
Spine thickness: 2.4mm (0.09")
Weight: 75g (2.6 oz)
Handle length: 114mm (4.5")
Handle type / wood: Japanese / Cherry
Kanji on the blade:
Blacksmith: Muneishi
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
