Harukaze Petty Nashiji Ginsanko 135mm (5.3")

Harukaze

Harukaze Petty Nashiji Ginsanko 135mm (5.3")

125,00€

Only 0 left in stock

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Harukaze Petty Nashiji Ginsanko 135mm (5.3") blade length is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.

Beautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.

Harukaze blacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

About Harukaze: 

In Japanese the word Harukaze means "a windy spring". This smithy is famous for the best quality traditional steel used for the core of the blade, coupled with stainless outer layers and elegant wooden handles.

Specifications:

Blade shape: Petty
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 63
Overall length: 265mm (10.4")
Blade length:
135mm (5.3")
Blade height:
27mm (1.1")
Spine thickness: 2mm (0.08")
Weight: 64g (2.3 oz)
Handle length: 114mm (4.5")
Handle type / wood:
Japanese / magnolia
Blacksmith: Harukaze


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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